Chicken Breast with Prosciutto and Quince Paste

I found the idea for this on the internet whilst looking for quince paste recipes. I think the original recipe was by Donna Hay, using baby chickens and double the prosciutto.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.