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Suggest a better descriptionSTEP 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 equally. CHEFS NOTE: Parchment paper is available at gourmet stores and some hardware stores. Recipe By : Chef Giovanni Leoni of Buca Giovanni, San Francisco File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (24g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 64 | ||
Calories from Fat: 27 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.4mg | 0 % | |
Potassium 32.9mg | 1 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 7.8g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 64
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