Preparation

One day ahead, prepare the chicken

• In a small bowl combine the rosemary, garlic, 2 tsp. salt, and 1/2 tsp. pepper.

  将鸡胸肉从骨骼上切开，使皮肤完好无损。用削皮刀切出每个乳房的底面上的白色肌腱。在整个鸡肉上（包括皮肤下方）擦拭迷迭香 - 甲壳膜混合物，以保持皮肤附着在肉上。堆叠两个乳房，以使皮肤向外和每个乳房的较厚的圆形末端在另一个较薄的锥形端顶部。将乳房与屠夫的麻线​​绑在一起，形成一点烤。重复其余2个乳房。重新放置任何可能在绑扎并用1茶匙的烤肉调味时堆积的皮肤。盐和一些胡椒粉。将烤肉放在一个小烤盘上，冷藏，露面过夜。

One day ahead, prepare the compote

• Put the apple, figs, jelly, wine, dry mustard, mustard seeds, a generous pinch of salt, and a few grinds of pepper in a small saucepan. Bring just to a boil over medium-high heat and then reduce the heat to a gentle simmer. Cook, stirring occasionally, until the apples are tender but not mushy, about 10 minutes. Let the mixture cool to room temperature. Store covered in the refrigerator. Bring to room temperature before serving.

Finish the dish

• Let the chicken sit at room temperature for 30 minutes. Meanwhile, position a rack in the center of the oven and heat the oven to 450°F.

  Heat the oil in a 10-inch skillet over medium-high heat until shimmering hot. Sear the chicken until dark golden brown on all sides, 6 to 8 minutes total. Return the chicken to the rack over the baking sheet. Roast until a thermometer inserted in the center of each roast reads 165°F, 20 to 30 minutes. Let rest for 15 minutes. Remove the strings from the chicken and carefully slice each roast on the diagonal into 1/2-inch-thick medallions. Stir the toasted walnuts into the compote and serve with the chicken.