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. ---------------------------------------------------------------------------
Nutrition
Ingredients
