Ingredients

• 2 tbs quince paste (see note)
• 1/3 cup (80ml) olive oil
• 4 chicken breast fillets with skin (wingbone attached – optional. See note)
• 200g mixed bitter salad leaves
• 150g manchego cheese (see note) or parmesan, shaved
• 2 tbs pine nuts, toasted
• 2 tbs dried cranberries
• 1 tbs sherry vinegar

Description

Quince-glazed Chicken With Cranberry, Manchego & Pine Nut Salad Recipe - Preheat Oven To 180°C. Stir Quince Paste And 3 Tbs Water In A Small Pan Over Low Heat For 2 Minutes Until Melted. Set Aside. Heat 1 Tablespoon Olive Oil In A Large...

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