• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Petti Di Pollo Al Cartoccio Agrodolce

  • Recipe Submitted by on

Category: Italian

 Ingredients List

  • 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


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

CHEF'S NOTE: Parchment paper is available at gourmet stores and some
hardware stores.

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