Preheat oven to 425 degrees.

Place the pruned in a bowl and pour the hot water over to cover. Allow to sit for 10 minutes (or longer. I do this and then prep all the other ingredients leaving the prunes in the water longer, if necessary.)

Lay the chicken breast on a flat work surface and cut almost in half lengthwise but not all the way through so the chicken is butterflied and can open like a book. Repeat with remaining chicken breasts.

Season the inside of the breasts with salt and pepper. Set aside.

In the bowl of a food processor or blender, add the goat cheese, walnuts. thyme, salt and pepper. Blend until almost smooth.

Add half the prunes to the food processor and blend again to break up the prunes, approximately 5-10 seconds.

Divide the cheese mixture evenly among the four chicken breasts and spread on one side of the cut half. Close the chicken over the cheese mixture.

Heat 2 tablespoons olive oil in a large skillet over medium high heat.

Add the chicken to the skillet and cook until golden brown, approximately 5 minutes. Turn the chicken over and brown on the opposite side for another 6-7 minutes. (Tip: if the chicken sticks to the pan, allow it to cook a bit longer. It will resist sticking when it’s ready to flip.)

Transfer the chicken to a platter and keep warm.

Add the reserved prune liquid and prunes to the pan scraping up the brown bits with a wooden spoon or spatula. Stir in the honey and balsamic vinegar.

Return the chicken to the pan and place in the oven. Bake the chicken for 10-15 minutes or until cooked through.

Remove the chicken from the oven and allow to rest for 5 minutes before serving.