Petti di pollo al cartoccio agrodolce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Chicken breasts -- boned & |
| Skinned | ||
| 1 | tablespoon | Flour |
| 1½ | tablespoon | Olive oil |
| 3 | Cloves garlic -- halved | |
| 4 | Grecian laurel or bay leaves | |
| Preferably fresh | ||
| 4 | Fresh ginger root -- | |
| Quarter-size pieces | ||
| 2 | tablespoons | Honey |
| ¼ | cup | Balsamic vinegar |
| ⅓ | cup | Dry white wine |
| ½ | Lemon -- juice of | |
| 1 | Orange -- juice of | |
| 1 | pinch | Salt -- to taste |
| 1 | pinch | Black pepper -- to taste |
| 1 | 24 X 17-inch sheet of | |
| Parchment Paper | ||
| 2 | tablespoons | Pine nuts |
Directions
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 2-½ 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