Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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 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       -- ¥
   1      inch          -- ¥
   1      sheet         parchment paper
   2      tablespoons   pine nuts

Preparation:

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