Petti di Pollo al Cartoccio Agrodolce |
| Name: |
Sheila Velasquez |
| Base: |
Ft. Bragg |
| Recipe: |
4 large chicken breasts, boned and skinned
1 tablespoon flour
1 1/2 tablespoons olive oil
3 cloves garlic, halved
4 Grecian laurel or bay leaves, preferably fresh
4 fresh ginger roots, quarter-size pieces
2 tablespoons honey
1/4 cup balsamic vinegar
1/3 cup dry white wine
1/2 lemon, juice of
1 orange, juice of
Pinch salt, to taste
Pinch black pepper, to taste
1 sheet parchment paper 24 × 17-inch
2 tablespoons pine nuts
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.
Servings: 4
Preparation Time: 40 minutes
Notes: Parchment paper is available at gourmet stores and some hardware stores.
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