Chicken Breast With Prosciutto And Quince Paste(improved Version

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 2 large onions, finely sliced
• 1 tablespoon balsamic vinegar
• 1 tablespoon sugar
• 1 pinch chili powder
• salt & freshly ground black pepper
• 4 chicken breast fillets (about 200g each)
• 2 teaspoons fennel seeds
• 2 tablespoons quince paste
• 8 slices prosciutto
• 1 cup dry wine
• 4 bay leaves

Recipe

• 1 heat the oil in a heavy pan, and cook the onion for about 20 minutes or until well softened and golden brown.
• 2 add the balsamic vinegar, sugar, chili powder and season with salt and pepper; cook for a further 5 minutes or until caremelised.
• 3 preheat the oven to 475f.
• 4 place half a teaspoon of fennel seeds and half a tablespoon of quince paste on each chicken fillet.
• 5 wrap 2 prosciutto slices around each fillet, tucking underneath.
• 6 pour the wine over the onions, place the wrapped fillets on top of them, then tuck a bay leaf under each.
• 7 bake for 20 minutes or until the chicken is cooked through.