Lay the slices of parma ham on a baking tray and cook in the preheated oven for 5 – 10 minutes until crisp through. Keep a close eye as they quickly turn from crispy to burnt!
Meanwhile, season the chicken breasts on both sides with salt and pepper. Heat a griddle plan (or frying pan) over a moderate heat with a splash of vegetable oil. Fry the chicken breasts in batches for half a minute on both sides until you have deep griddle lines/browning on both sides (don’t be tempted to move or flip them too quickly).
Place all the chicken breasts on a baking tray and into the oven for an additional 5 – 10 minutes until cooked through. Leave to rest for 1 minute before slicing into strips at an angle.
Whilst the chicken is cooking, deseed the red chilli and chop into small pieces.
Chop the top and bottom off the figs and slice into quarters length ways.
Finally, prepare the dressing by mixing together the lime juice, maple syrup and salt and whisking over the oil slowly.
Assemble the dish by mixing most of the ingredients together with the dressing and placing on a platter. Reserve a few pieces of ham, chicken and fig to nestle into the peppercress on top and sprinkle with a little remaining chili.
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