- 40 mins
- 80 mins
Ingredients
- 4 whole garlic bulbs
- 2 tablespoons olive oil
- 1 package fresh baby spinach
- 3/4 teaspoons salt, divided
- 1/2 teaspoons coarsely ground pepper, divided
- 6 boneless skinless chicken breast halves
- 6 tablespoons butter, cubed
- 6 tablespoons flour
- 3 cups milk
- 2 1/2 cups grated parmesan cheese, divided
- 1/8 teaspoon nutmeg
- Hot cooked pasta
- Chopped tomato and minced fresh parsley
Preparation
Step 1
Remove papery outer skin from garlic. Do not peel or separate cloves. Cut tops off garlic bulbs; brush bulbs with oil Wrap each bulb in heavy-duty foil. Bake at 425 for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes.
Meanwhile, place spinach in a greased 9 by 13 inch baking dish; sprinkle with 1/4 tsp. each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach.
In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1 - 2 minutes or until thickened. Stir in 2 cups cheese, nutmeg, and remaining salt and pepper. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.
Cover and bake for 30 to 35 minutes or until a meat thermometer reads 160 degrees and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta.(I like bowtie pasta.) Sprinkle with tomato and parsley if desired.