Petti di pollo al cartoccio agrodolce

4 Servings

Ingredients

Quantity Ingredient
4 larges Chicken breasts -- boned &
Skinned
1 tablespoon Flour
1½ tablespoon Olive oil
3 Cloves garlic -- halved
4 Grecian laurel or bay leaves
Preferably fresh
4 Fresh ginger root --
Quarter-size pieces
2 tablespoons Honey
¼ cup Balsamic vinegar
⅓ cup Dry white wine
½ Lemon -- juice of
1 Orange -- juice of
1 pinch Salt -- to taste
1 pinch Black pepper -- to taste
1 24 X 17-inch sheet of
Parchment Paper
2 tablespoons Pine nuts

Directions

STEP ONE: Flour chicken breasts; set aside. In a 12-inch nonstick pan, heat olive oil over a medium-high heat source and saute breasts with garlic, bay leaves, and ginger until chicken is golden (about 2-½ minutes per side).

Be careful not to burn the garlic. Remove breasts from pan and set aside.

STEP TWO: Add honey, vinegar, and wine to pan; reduce mixture by half. Add juices, salt, and pepper and reduce again by two-thirds. Discard garlic.

STEP THREE: Place parchment paper on a shallow roasting pan. Place breasts on one-half of paper. Add pine nuts and spoon sauce over breasts. Fold parchment paper over the top of the chicken. Crimp the edges together until you have an air-tight seal. Place in a 450-degree oven for 12 minutes.

Remove promptly and serve, ensuring you distribute the sauce and pine nuts equally.

CHEF'S NOTE: Parchment paper is available at gourmet stores and some hardware stores.

Recipe By : Chef Giovanni Leoni of Buca Giovanni, San Francisco File

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