Petti Di Pollo Al Cartoccio Agrodolce
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

4 large chicken breasts -- boned and skinned
1 tablespoon flour
1 1/2 tablespoons olive oil
3 cloves garlic -- halved
4 medium grecian laurel or bay leaves -- preferably fresh
4 medium fresh ginger root -- quarter-size pieces
2 tablespoons honey
1/4 cup balsamic vinegar
1/3 cup dry white wine
1/2 medium lemon -- juice of
1 medium orange -- juice of
1 dash salt -- to taste
1 dash black pepper -- to taste
1 sheet parchment paper
2 tablespoons pine nuts
 

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