Canyon Ranch’s savory stuffed chicken

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.

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.