Canyon Ranch’s savory stuffed chicken

Need a little relaxation in the kitchen? Steal some tasty and easy-to-make recipes from the world-famous Canyon Ranch Spa. In the new cookbook “Canyon Ranch: Nourish,” executive chef Scott Uehlein shares more than 200 flavorful dishes that integrate the spa’s commitment to health and wellness. Find out how make two delicious palate pleasers: chicken stuffed with caramelized garlic and chunky tomato sauce.

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4 servings


  • For caramelized garlic

    • 1 cup garlic cloves
    • 1/2 teaspoon extra-virgin olive oil
    • 1/8 teaspoon sea salt
    • 1/8 teaspoon freshly ground black pepper
    • 1 teaspoon honey
    • 1/2 teaspoon white balsamic vinegar
  • Chicken

    • 4 4-ounce boneless, skinless, chicken breast halves
    • 2 tablespoons grated Parmesan cheese
    • 1/2 cup whole-wheat breadcrumbs
    • 1/8 teaspoon freshly ground black pepper
    • 1/4 teaspoon sea salt
    • 1/4 cup all-purpose flour
    • 1 whole egg, beaten
    • 2 cups Chunky Tomato Sauce (see recipe)
    • 2 cups cooked angel hair pasta


Baking Directions:

Preheat oven to 250.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 1/2 to 2 hours, stirring occasionally. Remove pan from oven, uncover and  allow to and cool completely.Combine caramelized garlic with honey and vinegar and puree in a blender until smooth.Increase oven temperature to 400.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 10-15 minutes or until chicken reaches internal temperature of 165°.  Serve each chicken breast with 1/2 cup pasta on a plate and 1/2 cup tomato sauce.