Preparation:
STEP ONE: Flour chicken breasts; set aside. In a 12-inch nonstick pan, heat olive oil over a medium-high heat source and sauté‚breasts with garlic, bay leaves, and ginger until chicken is golden (about 2-1/2 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 |
