Chicken Breast With Prosciutto And Quince Paste(Improved Version

• 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 white wine
• 4 bay leaves

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.

olive oil, onions, balsamic vinegar, sugar, chili powder, salt, chicken, fennel seeds, quince paste, prosciutto, white wine, bay leaves

Taken from www.food.com/recipe/chicken-breast-with-prosciutto-and-quince-paste-improved-version-72489 (may not work)