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Prep Time: 1 Minutes Cook Time: 2400 Minutes |
Ready In: 2401 Minutes Servings: 6 |
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Ingredients:
4 heads garlic |
2 tablespoons olive oil |
1 (9 ounce) package baby spinach |
3/4 teaspoon salt, divided |
1/2 teaspoon fresh coarse ground black 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 |
Directions:
1. remove paper outer skin from garlic (don't peel or seperate cloves). cut tops off of garlic bulbs, brush bulbs with 1T oil. wrap each bulb in heavy-duty foil. bake at 425 for 30-35 min or until softened. cool for 10-15 minute
2. meanwhile, place spinach in a greased 9x13 baking dish, sprinkle with 1/4t each salt and pepper. in a large skillet, brown chicken in remaining oil on both sides, place over spinach.
3. 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 2c cheese, nutmeg and remaining salt and pepper. transfer to a blender, squeeze softened garlic into blender. cover and process until smooth. pour mix over chicken.
4. 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 min longer. serve with/over pasta. garnish with chopped tomato and parsley if desired.
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