1 tsp butter
Mix chèvre with nuts, figs, onion and garlic powders in a small bowl.
Melt butter with olive oil in a skillet over medium high heat. Season chicken with salt and pepper and place in skillet. Let cook 3 minutes or until starting to brown, turn over and quickly brown other side. Remove chicken from skillet and set aside.
Prepare glaze by adding jam and wine to hot skillet the chicken was browned in, and stir to combine and melt jam. Add balsamic glaze and stir. Taste and adjust porportions if desired. Keep warm.
Place 3 chicken tenders in a small greased baking dish, close together. Top with a thick layer of the goat cheese mixture. Place remaining tenders on top. Drizzle with 1/2 sauce.
Refrigerate covered at the point until ready to finish cooking. Preheat oven to 350 and place covered dish in oven and bake for 30 minutes. Uncover and continue to bake until golden.
Warm reserved sauce, adding 1 tsp of butter. Drizzle over chicken before serving and sprinkle with reserved pistachios