Ingredients
- 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
- 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
- 2 tablespoon 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 cup whole egg, beaten
- 2 cup chunky tomato sauce (see recipe)
- 2 cup cooked angel hair pasta
Preparation
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.
