Chicken stuffed quince

Wash the quince, cut into halves and cut out the seed part. Remove some of the flesh to keep the walls about 1cm thick. Peel, finely chop and simmer the onions in vegetable oil. Cut half of the quince flesh into 0. 5-1 cm cubes. When the onion softens and becomes clear, add the chopped quince to it and mix. Simmer under the lid for 5-7 minutes. Wash the chicken belly, peel the skin and bones. Cut into cubes the same size as the quince. Add the chicken to the pan with the onions and quince. Remove the pan immediately from the heat, add mayonnaise, sour cream, salt, pepper and mix well. The filling is tight, put in quince cups with a slide. Sprinkle with breadcrumbs on top. Put the stuffed quince in the mold, pour a little water into the bottom. Put it in a hot oven for about 40 minutes at a temperature of 180 ~ 200 ° C. If a fork or knife easily pierces the wall of the cup, then the dish is ready.