This chicken dish is wonderful! I definitely will be making this one again!
4 whole garlic bulbs
2 TBS olive oil (divided)
1 pkg (9 oz) fresh baby spinach
3/4 tsp salt (divided)
1/2 tsp coarsely ground pepper (divided)
6 boneless skinless chicken breast halves (6 oz each) - butterfly or pound them if they are thick
6 TBS butter, cubed
6 TBS flour
3 cups milk
2 1/2 cups grated Parmesan cheese (divided)
Large box sliced fresh mushrooms
Hot cooked bow-tie pasta
Chopped tomato and fresh parsley, optional
Remove papery outer skin from garlic. (Do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 TBS oil. Wrap each bulb in heavy-duty foil. Bake 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes.
Meanwhile, place spinach in a greased 9x13 baking dish; sprinkle with 1/4 tsp each of salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place chicken on top of the spinach. Top with sliced mushrooms.
In a large saucepan, melt butter. Stir in flour til smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 2 cups cheese 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 for 30-35 minutes or until a meat thermometer reads 160 degrees and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.
Makes 6 servings
Source: Taste of Home