Chicken Breast With Prosciutto And Quince Paste - cooking recipe

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

Preparation

Preheat oven to 475f.
Place a half a teaspoon of fennel seeds and 1/2 a tablespoon of quince paste on each chicken breast.
Wrap 2 prosciutto slices around each chicken breast tucking underneath to hold secure.
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.
Pour the wine into the baking dish, then place the chicken breasts on top, tucking a bay leaf under each.
Bake for 20 minutes or until the chicken is cooked through.