|When I read this recipe on A Taste of Home Cooking, I knew I had to try it. Besides having wonderful recipes, A Taste of Home Cooking coordinates all the recipe swaps I have participated in, which I really have enjoyed doing. This recipe dirties a lot of pans and dishes. but the end result is totally worth it. I remember being very wary the first time I was served roast garlic, but the flavor turned out to be much more mild than I was expecting. And the best part, no whining from C about the smell of sauteing garlic.|
1 whole garlic bulb
2 teaspoons olive oil, divided
1 cup fresh baby spinach
¼ teaspoon salt, divided
¼ teaspoon coarsely ground pepper, divided
2 boneless skinless chicken breast halves
2 tablespoons butter, cubed
2 tablespoons all-purpose flour
1 cup milk
½ cup grated Parmesan cheese, divided
pinch of nutmeg
Hot cooked pasta
Chopped tomato and minced fresh basil, optional
Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with 1 teaspoon oil. Wrap the bulb in heavy-duty foil. Bake at 425 degrees for 30-35 minutes or until softened. Cool for 10-15 minutes.
In a skillet, brown chicken in remaining oil on both sides. Place spinach in a greased baking dish, put browned chicken on top of the spinach
In a 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 ½ cup of cheese, nutmeg and remaining salt and pepper. Squeeze the roasted garlic into the sauce. Use an immersion blender to blend until smooth. Pour mixture over chicken.
Cover and bake at 425 degrees for 30-35 minutes or until a meat thermometer reads 160 degrees and sauce is bubbly. Serve with pasta. Sprinkle with tomato and basil if desired.
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