Chicken Stuffed with Caramelized Garlic

Nutrition Information (per serving)

39 g
485 mg
50 g
9 g
4 g
119 mg

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)

  1. Cook pasta according to package instructions.
  2. Preheat oven to 250F. Lightly spray baking pan with canola oil.
  3. 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.
  4. Combine caramelized garlic with honey and vinegar and puree in a blender until smooth.
  5. Increase oven temperature to 400F.
  6. Pound chicken breasts with a meat mallet until ¼ inch thick.  Place 1 tablespoon garlic mixture on each chicken breast and roll burrito style.
  7. In a small bowl, combine Parmesan, breadcrumbs, pepper and salt. Dredge each chicken breast in flour, then egg, followed by breadcrumb mixture.
  8. Spray each roll with canola oil. Bake for 10 to 15 minutes, or until chicken reaches internal temperature of 165F.
  9. Serve each chicken breast with ½ cup pasta on a plate and ½ cup tomato sauce.

A taste of Canyon Ranch at home.
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