2 T EV Olive oil*
2 small onions, thin sliced
1 T balsamic vinegar*
1 T sugar
1 pinch Controne hot pepper*
Sea salt & fresh ground pepper*
4 chicken breasts
2 tsp fennel pollen*
2 T Radici quince jam*
4-8 slices prosciutto*
1 cup white wine*
4 bay leaves
*Available at All Things Italian

1)Heat the oil in a heavy pan and cook the onions until soft and golden brown.
2)Add the balsamic, sugar, hot pepper and season with sea salt and pepper. Cook another 5 minutes until caramelized. Put onions in the bottom of a oven proof dish.
3)Preheat oven to 350*
4)Place half a tsp of fennel pollen and half a T quince jam on each breast.
5) Wrap 1-2 prosciutto slices around each breast, tucking underneath.
6)Pour the wine over the onions and place breasts on top with a bay leaf underneath.
7)Bake for 40 minutes or until chicken is cooked through.