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Chicken Breast with Prosciutto and Quince Paste

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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.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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