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
equally.

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