Chicken Breast With Prosciutto And Quince Paste(Improved Version - cooking recipe

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

Preparation

Heat the oil in a heavy pan, and cook the onion for about 20 minutes or until well softened and golden brown.
Add the balsamic vinegar, sugar, chili powder and season with salt and pepper; cook for a further 5 minutes or until caremelised.
Preheat the oven to 475f.
Place half a teaspoon of fennel seeds and half a tablespoon of quince paste on each chicken fillet.
Wrap 2 prosciutto slices around each fillet, tucking underneath.
Pour the wine over the onions, place the wrapped fillets on top of them, then tuck a bay leaf under each.
Bake for 20 minutes or until the chicken is cooked through.