- 6
Ingredients
- 4 whole garlic bulbs
- 2 tablespoons olive oil, divided
- 1 package (9 ounces) fresh baby spinach
- 3/4 teaspoon salt, divided
- 1/2 teaspoon coarsely ground pepper, divided
- 6 boneless skinless chicken breast halves (6 ounces each)
- 6 tablespoons butter, cubed
- 6 tablespoons all-purpose flour
- 3 cups 2% milk
- 2-1/2 cups grated Parmesan cheese, divided
- 1/8 teaspoon nutmeg
- Hot cooked pasta
- Chopped tomato and minced fresh parsley, optional
Preparation
Step 1
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 tablespoon oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
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.
Place in a greased 13-in. x 9-in. baking dish. Cover and bake at 425° for 30-35 minutes or until a meat thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta and steamed spinach (layered). Sprinkle with tomato and parsley if desired.