| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Italian |
4 |
Servings |
INGREDIENTS
| 4 |
lg |
Chicken breasts — boned & |
|
|
Skinned |
| 1 |
tb |
Flour |
| 1 1/2 |
tb |
Olive oil |
| 3 |
|
Cloves garlic — halved |
| 4 |
|
Grecian laurel or bay leaves |
|
|
Preferably fresh |
| 4 |
|
Fresh ginger root — |
|
|
Quarter-size pieces |
| 2 |
tb |
Honey |
| 1/4 |
c |
Balsamic vinegar |
| 1/3 |
c |
Dry white wine |
| 1/2 |
|
Lemon — juice of |
| 1 |
|
Orange — juice of |
| 1 |
pn |
Salt — to taste |
| 1 |
pn |
Black pepper — to taste |
| 1 |
|
24 X 17-inch sheet of |
|
|
Parchment Paper |
| 2 |
tb |
Pine nuts |
INSTRUCTIONS
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 2-1/2 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.
Recipe By : Chef Giovanni Leoni of Buca Giovanni, San Francisco
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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