| 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
A Message from our Provider:
“Can’t change? Jesus frees us”