Instructions: 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.

Add honey, vinegar, and wine to pan; reduce mixture by half. Add juices,
salt, and pepper and reduce again by two-thirds. Discard garlic.

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 450xF oven for 12 minutes. Remove promptly and serve, ensuring you distribute the sauce and pine nuts equally.

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