Chicken Breast with Prosciutto and Quince Paste |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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. 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.
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