Nutrition Information (per serving)
calories
435
protein
39 g
sodium
485 mg
carbohydrates
50 g
fat
9 g
fiber
4 g
cholesterol
119 mg
Servings
4
Ingredients
Caramelized Garlic
1 cup garlic cloves
½ tsp extra virgin olive oil
⅛ tsp sea salt
⅛ tsp freshly ground black pepper
1 tsp honey
½ tsp white balsamic vinegar
4 - 4 oz boneless, skinless, chicken breast halves
2 Tbsp grated Parmesan cheese
½ cup whole wheat breadcrumbs
⅛ tsp freshly ground black pepper
¼ tsp sea salt
¼ cup all-purpose flour
1 whole egg, beaten
2 cups Chunky Tomato Sauce
2 cups cooked angel hair pasta (4 oz uncooked)
Instructions
- Cook pasta according to package instructions.
- Preheat oven to 250F. Lightly spray baking pan with canola oil.
- Toss garlic with oil, salt and pepper in a small bowl. Spread evenly on a baking pan. Cover with aluminum foil and roast for 1½ to 2 hours, stirring occasionally. Remove pan from oven, uncover and allow to completely cool.
- Combine caramelized garlic with honey and vinegar and puree in a blender until smooth.
- Increase oven temperature to 400F.
- Pound chicken breasts with a meat mallet until ¼ inch thick. Place 1 tablespoon garlic mixture on each chicken breast and roll burrito style.
- In a small bowl, combine Parmesan, breadcrumbs, pepper and salt. Dredge each chicken breast in flour, then egg, followed by breadcrumb mixture.
- Spray each roll with canola oil. Bake for 10 to 15 minutes, or until chicken reaches internal temperature of 165F.
- Serve each chicken breast with ½ cup pasta on a plate and ½ cup tomato sauce.
