Heat up vinagre with sugar, allow them cooling. Place them in a vacuum bag with figs, cloves and bay tree leaf. Seal and submerge completely into the fusionchef sous vide water bath to cook sous vide at 65° for 15 minutes, allow cooling. Drill a hole along the length of the chicken breasts, stuff them with the goat cheese add some salt and pepper and sprinkle with the minced marjoram.

Place the chicken breasts in a vacuum bag. Seal and submerge completely in the fusionchef sous vide water bath, insert the core temperature probe and cook sous vide at 62°. Cut the meat into slices and put them in the serving dishes, add fresh salad, dress with pepper, salt and oil. Complete the dish by adding figs.