Chicken quince casserole

Pour the peeled finely chopped onions into a pan with vegetable oil. Simmer over a small fire. Wash the quince, peel and seed, cut into 1-2 cm cubes. When the onion softens and becomes clear, add the quince to the pan. Stir, pour in some water, simmer under the lid over a low heat for 10-20 minutes, until the quince is soft. Peel the chicken belly from the skin and bones. Cut into small pieces. Remove the pan from the heat, add the chicken, mayonnaise, salt, pepper and mix. Put the mixture in a baking dish, level the surface and sprinkle with crumbs. Bake in the oven for 30-50 minutes at a temperature of 180 ° C. If the surface is cooked too quickly, cover the mold with foil on top.