Ingredients
2 whole garlic bulb1 tablespoon olive oil, divided4-1/2 cups fresh baby spinach1/2 teaspoon salt, divided1/4 teaspoon coarsely ground pepper, divided2 boneless skinless chicken breast halves (6 ounces each)2 tablespoons butter, cubed2 tablespoons all-purpose flour1-1/2 cups 2% milk1-1/4 cups grated Parmesan cheese, dividedDash ground nutmegHot cooked pastaChopped tomato and minced fresh parsley, optional
Preparation
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with half the oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place spinach in a greased 11x7-in. baking dish; sprinkle with half the 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 1 cup cheese, nutmeg and remaining salt. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken.
Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.
