- 4 whole garlic bulbs
- 2 Tbsp. olive oil
- 1 package (9oz) fresh baby spinach
- 3/4 tsp. salt
- 1/2 tsp. pepper
- 6 boneless chicken breast halves
- 6 Tbsp. butter, cubed
- 6 Tbsp. flour
- 3 cups milk
- 2 1/2 cups grated Parmesan cheese
- 1/4 tsp. nutmeg
- Cooked pasta
- Chopped tomato
- Minced fresh parsley
Remove papery outer skin from garlic (don't peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with one tablespoon oil. Wrap each bulb in heavy duty foil and bake at 425 for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place spinach in a greased 13x9 inch baking dish; sprinkle with 1/4 tsp. 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 boil; cook and stir for 2 minutes or until thickened. Stir in 2 cups cheese, nutmeg and remaining salt and pepper. Transfer to blender; squeeze softened garlic into blender. Cover and puree until smooth. Pour mixture over chicken.
Cover and bake for 30-35 minutes or until a meat thermometer reads 160 and sauce is bubbly. Uncover, sprinkle with remaining cheese. Bake 5 minutes more. Serve with pasta with tomato and parsley.