Ingredients
-
2
-
2
-
1
-
1
-
1
-
-
4
-
2
-
2
-
8
-
1
-
4
-
-
-
Directions
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 , 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
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Steps
|
1
Done
|
Heat the Oil in a Heavy Pan, and Cook the Onion For About 20 Minutes or Until Well Softened and Golden Brown. |
|
2
Done
|
Add the Balsamic Vinegar, Sugar, Chili Powder and Season With Salt and Pepper; Cook For a Further 5 Minutes or Until Caremelised. |
|
3
Done
|
Preheat the Oven to 475f. |
|
4
Done
|
Place Half a Teaspoon of Fennel Seeds and Half a Tablespoon of Quince Paste on Each Chicken Fillet. |
|
5
Done
|
Wrap 2 Prosciutto Slices Around Each Fillet, Tucking Underneath. |
|
6
Done
|
Pour the Wine Over the Onions, Place the Wrapped Fillets on Top of Them, Then Tuck a Bay Leaf Under Each. |
|
7
Done
|
Bake For 20 Minutes or Until the Chicken Is Cooked Through. |
