Ingredients:

12 fresh or dried figs, split
2 pounds chicken breast tenderloins or boneless, skinless chicken thighs
A drizzle balsamic vinegar
A drizzle extra-virgin olive oil
Salt and pepper
24 slices pancetta, available at deli counter
1 package 3 or 4-inch wooden party picks

Cooking Recipe:

If using fresh figs proceed to the preheat instructions. If using dried figs, place a small pan of water on stove and bring to a simmer. Add figs and plump them in water for 5 minutes. drain (the part where it exits) and cool.
Preheat griddle or grill pan over medium to high heat.
Cut chicken into large chunks: cut a tenderloin in half or cut a thigh into 3 chunks. Drizzle chicken with balsamic and oil and toss to coat. Wash hands and season chicken (never mix raw chicken with cooked parts, or contaminate by sharing utensils, chicken is susceptible to salmonella) with salt and pepper.
Place a half fig on each piece of chiken and wrap with 1 slice of pancetta. Skewer to secure and place on grill. Wash hands again. Grill chicken bites 4 to 5 minutes on each side.