Chicken Breast With Prosciutto and Quince Paste(Improved Version

I found the original idea for this on the internet, but when I went to cook it, discovered I had forgotten the leeks it needed. This was what I came up with, and I think the texture of the onions would be better than the leeks in the original. I'm also going to try this with whole berry cranberry jelly too.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 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

Directions

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.