Recipe - Petti Di Pollo Al Cartoccio Agrodolce

4 lg Chicken breasts boned &
Skinned
1 tablespoon Flour
1 One half tablespoon Olive oil
3 Cloves garlic halved
4 Grecian laurel or bay leaves
Preferably fresh
4 Fresh ginger root
Quartersize pieces
2 tablespoon Honey
One fourth cup Balsamic vinegar
1/3 cup Dry white wine
One half Lemon juice of
1 Orange juice of
1 pn Salt to taste
1 pn Black pepper to taste
1 24 X 17inch sheet of
Parchment Paper
2 tablespoon Pine nuts

STEP ONE: Flour chicken breasts; set aside. In a 12inch nonstick pan, heat
olive oil over a mediumhigh heat source and saute breasts with garlic, bay
leaves, and ginger until chicken is golden (about 2One half 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 twothirds. Discard garlic.

STEP THREE: Place parchment paper on a shallow roasting pan. Place breasts
on onehalf 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 airtight seal. Place in a 450degree 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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip