Ingredients
4 whole garlic bulbs2 tablespoons olive oil, divided1 package (9 ounces) fresh baby spinach3/4 teaspoon salt, divided1/2 teaspoon coarsely ground pepper, divided6 boneless skinless chicken breast halves (6 ounces each)6 tablespoons butter, cubed6 tablespoons all-purpose flour3 cups 2% milk2-1/2 cups grated Parmesan cheese, divided1/8 teaspoon nutmegHot cooked pastaOptional: Chopped tomato and minced fresh parsley
Preparation
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off 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.
Meanwhile, place spinach in a greased 13x9-in. baking dish; sprinkle with 1/4 teaspoon each 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 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.
