Best Canyon Ranch Health Resorts Chinese Chicken Recipes

Barley With Chicken and Parmesan Cheese - Canyon Ranch Resort image

Provided by swissms

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

5 cups water
1 cup pearl barley
1 lb boneless skinless chicken breast
fresh ground black pepper
Italian herb seasoning
1 cup chopped carrot
1 cup chopped celery
1 cup chopped leeks (white and pale green parts only) or 1 cup green onion
1 1/2 tablespoons chopped onions (optional)
1/2 cup chopped fresh parsley
1/4 cup chicken stock or 1/4 cup canned chicken broth
1/2 cup freshly grated parmesan cheese, divided

Steps:

Bring water and barley to boil in heavy medium saucepan. Reduce heat, cover and simmer until barley is tender, stirring occasionally, about 45 minutes. Drain. Transfer to large bowl. Set aside.
Preheat broiler. Season chicken with pepper and dried Italian herb blend. Broil chicken until cooked through, about 3 minutes per side. Transfer chicken to plate; cool. Shred chicken into pieces.
Combine carrots, celery, leeks and onion in heavy large nonstick skillet. Cover and cook over low heat until tender, stirring frequently and adding small amount of water if vegetables begin to stick, about 25 minutes.
Add barley, chicken, parsley, stock and half of Parmesan cheese; stir until heated through. Season with pepper. Divide barley mixture among plates. Sprinkle with remaining cheese and serve.

Nutrition Facts : Calories 391.2, Fat 6, SaturatedFat 2.8, Cholesterol 77.3, Sodium 344.6, Carbohydrate 46.9, Fiber 9.6, Sugar 3.4, Protein 37.3

Canyon Ranch Grilled Chicken Enchiladas and Calabacitas image

Number Of Ingredients 28

Sauce
1 tbsp olive oil
16 Roma tomatoes, quartered
1 medium onion, sliced
6 cloves garlic, peeled
2 tsp chili powder
2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
Enchiladas
1 tsp paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp olive oil
4 boneless, skinless chicken breast halves (about 3 oz each), fat trimmed
4 medium (about 6-inch) whole-wheat flour tortillas
1/2 cup shredded cheddar
1/2 cup diced green chile (Anaheim chile, fresh or canned)
Calabacitas
1 tbsp plus 2 tsp canola oil
1 small zucchini, sliced 1/2 inch thick in half-moon shapes
1 small yellow squash, sliced 1/2 inch in half-moon shapes
1 Roma tomato, diced
1 small onion, diced
1/2 cup frozen or fresh corn
1 tsp chopped fresh oregano
1/2 tsp salt
1/2 tsp black pepper

Steps:

For sauce, preheat oven to 400°F. Lightly coat a baking sheet with oil. Place tomatoes, onion and garlic on baking sheet. Roast 15 minutes or until onion and garlic turn golden brown. While the vegetables are roasting, start preparing the enchiladas (see below). Remove vegetables from oven. Cool. Place in a blender along with chili powder, cumin, salt, and pepper and puree until smooth. Set aside.
For the enchiladas, combine paprika, cumin, and chili powder in a small bowl. Add oil and 2 tsp water and mix to form a paste. Pat all of spice paste on chicken. Grill or broil chicken 3 to 5 minutes on each side or until juices run clear when pierced with a fork. Cool and slice each breast into long strips (about 3/4 inches wide and 4 inches long). Lay tortillas on a flat surface. Place 3 chicken strips, 2 tbsp cheese, and 2 tbsp green chile on each tortilla. Roll and place in a 9" x 13" baking pan. Cover with sauce. Reduce oven heat to 350°F. Cook enchiladas 15 to 20 minutes or until sauce is bubbly.
While the enchiladas are cooking, prepare the calabacitas. Increase oven heat to 425°F. Lightly coat a sheet pan with 1 tbsp oil. Lay zucchini and yellow squash on sheet pan and roast 5 to 10 minutes or until golden brown. Lightly coat a sauté pan with 2 tsp oil. Add zucchini, squash, tomato, onion, and corn. Sauté over medium heat about 5 minutes. Add oregano, salt, and pepper. Serve with enchiladas.