- - pinch of cinnamon
- 3 - quinces, halved or quartered
- - salt
- 15ml - honey
- 2 - garlic cloves, crushed
- 30ml - honey
- 200g - streaky bacon
- 6 - rooibos teabags
- 4 - chicken breast fillets
- 15ml - olive oil
- - salt and freshly ground pepper
- 15ml - butter
TIP: Use pears or apples instead of the quinces.
Preheat the oven to 180 °C. Grease a baking sheet with nonstick spray.
1. Put the teabags in a measuring jug and add 125 ml (½ c) boiling water. Allow to steep until the tea is cool and strong. Put the jug in the fridge to chill.
2. Once chilled, take the teabags out and add the rest of the marinade ingredients.
3. Put the chicken in a glass bowl. Add the marinade and marinate for at least 1 hour or over-night in the fridge.
4. Remove the chicken from the marinade. Wrap each chicken breast fillet in bacon, using a cocktail stick to secure the end if necessary.
5. Season all over with salt and freshly ground pepper.
6. Arrange the quince pieces on the prepared baking sheet. Drizzle honey over and lightly sea - son with salt. Bake for 20-25 minutes or until caramelised.
7. Heat the oil in a nonstick pan and fry the chicken pieces until done and golden brown on all sides. Serve with the baked quinces.