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1
Preheat oven to 350 degrees.
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2
In a small saucepan, heat oil over medium heat.
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3
Add scallions, shallots and half of the mint.
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4
Saute for 2 or 3 minutes until the shallots and scallions are softened, not browned.
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5
Stir the fennel, ginger into the sauce pan.
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6
Pour in the orange juice, lemon juice and sherry and 1 teaspoon sugar.
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7
Bring to a boil, lower heat to a soft simmer and cook uncovered until the sauce is reduced in half -- about 10 minutes.
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8
Place the chicken breasts on a cutting board and butterfly each breast cutting horizontally without separating the pieces.
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9
Open each breast and massage in a quarter of the the lemon and orange zests.
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10
Season with salt and white pepper to taste.
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11
Close the chicken breasts and place between sheets of waxed paper.
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12
Pound with a mallet so that the breasts are of an even thickness.
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13
Place rosemary sprigs at the bottom of a 2 quart baking dish.
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14
Top with the 4 chicken breasts (still closed).
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15
Pour wine and cirtus sauce over the chicken and bake for 30 minutes, testing that the chicken is no longer pink.
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16
Transfer the chicken to serving platter and keep covered so that it will stay warm.
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17
Pour sauce back into a small saucepan and bring to a boil.
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18
Cook for 3 to 5 minutes until reduced by half.
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19
Taste and adjust seasonings adding more salt, pepper or sugar as desired.
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20
Spoon sauce over chicken and sprinkle remaining tablespoon of mint over chicken.
