Jane’s Chicken and Spiced Fig Salad

4 x 200g chicken breast fillets
1 tbs olive oil
2 buffalo mozzarella balls or 6 bocconcini, torn into bite-size pieces
4 prosciutto slices, torn
2 cups rocket leaves

Spiced figs
1 cup (220g) caster sugar
1 1/2 cups (375 mls) dry red wine
1/2 cup balsamic vinegar
1 cinnamon quill
6 cardamon pods
6 peppercorns
2 star anise
2cm piece of ginger, thinly sliced
4 lemon slices
8 fresh figs

For the figs, placed all of the ingredients except the figs in a saucepan over medium-high heat. Simmer for 10 minutes, then add figs and simmer for a further 3 minuts or until figs soften slightly.  Remove the figs with slotted spoon and set aside.  Return the pan to medium-high heat and simmer liquid for 4-5 minutes until reduced to 1 cup.  Remove from the heat, return the figs to the pan, then allow to cool. 

Remove the figs from the syrup and halve. Slice the chicken into strips.   Remove the figs from the syrup and halve. Since the chicken into strip. Arrange chicken, figs, mozzarella, prosciutto and rocket on a serving platter. Drizzle with some of the spiced fig syrup, then season and serve.