Chicken Stuffed with Carmelized Garlic on Pasta

Serves 4

Need a little relaxation in the kitchen? Steal some tasty and easy-to-make recipes from the  world-famous Canyon Ranch Spa. Find out how make two delicious palate pleasers: chicken stuffed with caramelized garlic and chunky tomato sauce.

Ingredients:

• 1 cup garlic cloves
• ½ teaspoon extra-virgin olive oil
• ¹/₈ teaspoon sea salt
• ¹/₈ teaspoon freshly ground black pepper
• 1 teaspoon honey
• ½ teaspoon white balsamic vinegar
• 4 4-ounce boneless, skinless, chicken breast halves
• 2 tablespoons grated Parmesan cheese
• ½ cup whole-wheat breadcrumbs
• ¹/₈ teaspoon freshly ground black pepper
• ¼ teaspoon sea salt
• ¼ cup all-purpose flour
• 1 whole egg, beaten
• 2 cups chunky tomato sauce (see instructions below)
• 2 cups cooked whole wheat angel hair pasta

Directions:

1. Preheat oven to 250°F. Toss garlic cloves with olive oil, salt and pepper in a small bowl. Spread evenly on a baking pan lightly sprayed with canola oil. Cover with aluminum foil and roast for 1 ½ to 2 hours, stirring occasionally. Remove pan from oven, uncover and allow to and cool completely.
2. Combine caramelized garlic with honey and vinegar and puree in a blender until smooth.
3. Increase oven temperature to 400°F.
4. Pound chicken breasts with a meat mallet until ¼-inch thick. Place 1 tablespoon garlic mixture on each chicken breast and roll burrito style.
5. In a small bowl, combine Parmesan, breadcrumbs, pepper and salt. Dredge each chicken breast in flour, then egg, followed by breadcrumb mixture.
6. Spray each roll with canola oil. Bake for 10-15 minutes or until chicken reaches internal temperature of 165°F.
7. Serve each chicken breast with ½ cup pasta on a plate and ½ cup tomato sauce.

Ingredients for Chunky Tomato Sauce:

• 2 teaspoons minced garlic
• ½ cup chopped yellow onion
• 1 teaspoon extra-virgin olive oil
• 28-ounce can whole peeled tomatoes
• 1 cup water
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Pinch dried, crushed thyme
• ¹/₈ teaspoon sea salt
• ¹/₈ teaspoon freshly ground black pepper

Directions:

1. In a medium saucepan over medium heat, sauté garlic and onions in olive oil until onions are translucent.
2. Place tomatoes in a medium sized bowl and lightly crush the whole tomatoes with your hands.
3. Add crushed tomatoes, water, herbs, salt and pepper to the sautéed garlic and onions. Bring to a boil and reduce heat to a simmer.
4. Simmer on a low heat for 30-40 minutes until thickened.