• 4 large chicken breasts; boned & skinned
• 1 tablespoon flour
• 1 1/2 tablespoons olive oil
• 3 cloves garlic; halved
• 4 bay leaves; preferably fresh
• 4 fresh ginger root; 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
• 1 pinch salt; to taste
• 1 pinch black pepper; to taste
• 1 24 X 17-inch sheet of Parchment Pap
• 2 tablespoons pine nuts

1. Flour chicken breasts; set aside.
2. In a 12-inch nonstick pan, heat olive oil over a medium-high heat source and sauté breasts with garlic, bay leaves, and ginger
3. Cook 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.
4. Add honey, vinegar, and wine to pan; reduce mixture by half.
5. Add juices, salt, and pepper and reduce again by two-thirds. Discard garlic.
6. Place parchment paper on a shallow roasting pan.
7. Place breasts on one-half of paper.
8. Add pine nuts and spoon sauce over breasts.
9. Fold parchment paper over the top of the chicken.
10. Crimp the edges together until you have an air-tight seal.
11. Place in a 450-degree oven for 12 minutes.
12. Remove promptly and serve, ensuring you distribute the sauce and pine nuts equally.

Recipe by: Chef Giovanni Leoni of Buca Giovanni, San Francisco