Mexorient Chicken Burrito

Combine Soy Sauce, Brown Sugar, Rice Vinegar, Cayenne, Emeril Essence, Canola Oil and Honey and pour in re-closable plastic bag. Add Chicken to bag, close and shake to cover all the chicken. Marinate in refrigerator for no more than 2 hours. In a small frying pan sautee Shallot, Scalion and Garlic till soft. Use a little light oil if necessary. Remove chicken from marinade. Reserve Marinade. Bake Chicken at 375 for 10 minutes, flip and bake for another 10 minutes or until internal temp reaches 160. Remove from oven and let cool enough to handle. Place marinade in sauce pan, add wine and butter and reduce by half over medium heat. Add cream and simmer for 10 minutes covered. Slice chicken lengthwise in quarters. Place on Burrito Shell, Add 3 tablespoons rice, 1 teaspoon Shallot and Onion mixture and 2 tsp sauce. Roll burrito and place in shallow baking pan. Brush top of burrito with sauce. Bake burritos at 450 for 6 to 10 minutes or until crusty basting once or twice with sauce. Serve over rice with a couple of teaspoons of sauce poured over it.