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Video: Spa food reinvented

TODAY recipes
updated 4/22/2009 5:35:33 PM ET 2009-04-22T21:35:33

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.

Recipe: Chicken stuffed with caramelized garlic (on this page)

Recipe: Chunky tomato sauce (on this page)

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Recipe: Chicken stuffed with caramelized garlic

  • 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

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.

Serving Size

4 servings

Recipe: Chunky tomato sauce

  • 2 teaspoons minced garlic
  • 1/2 cup chopped yellow onion
  • 1 teaspoon extra-virgin olive oil
  • 1 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

In a medium saucepan over medium heat, sauté garlic and onions in olive oil until onions are translucent. 

Place tomatoes in a medium sized bowl and lightly crush the whole tomatoes with your hands.

Add crushed tomatoes, water, herbs, salt and pepper to the sautéed garlic and onions. Bring to a boil and reduce heat to a simmer. Simmer on a low heat for 30-40 minutes until thickened.


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