Chicken Breast With Prosciutto And Quince Paste

• 4 chicken breasts (about 200g each)
• 2 teaspoons fennel seeds
• 2 tablespoons quince paste
• 8 slices prosciutto
• 4 leeks, washed,trimmed and halved
• olive oil
• cracked black pepper
• sea salt
• 1 cup dry white wine
• 4 bay leaves

1. Preheat oven to 475f.
2. Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast.
3. Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure.
4. Place the halved leeks in the bottom of a baking dish and drizzle with a little olive oil and then sprinkle with pepper and salt.
5. Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each.
6. Bake for 20 minutes or until the chicken is cooked through.

chicken breasts, fennel seeds, quince paste, prosciutto, leeks, olive oil, cracked black pepper, salt, white wine, bay leaves

Taken from www.food.com/recipe/chicken-breast-with-prosciutto-and-quince-paste-70238 (may not work)