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Saucy Garlic Chicken for Two

Saucy Garlic Chicken for Two
“Roasted garlic lends a rich flavor to this appetizing entree, and it complements the spinach nicely. Ideal for special occasions, the recipe can be assembled in advance and popped in the oven when you and yours are ready to eat.”—Joanna Johnson, Flower Mound, Texas
2 ServingsPrep: 40 min. + cooling Bake: 35 min.

Ingredients

  • 2 whole garlic bulb
  • 1 tablespoon olive oil, divided
  • 4-1/2 cups fresh baby spinach
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon coarsely ground pepper, divided
  • 2 boneless skinless chicken breast halves (6 ounces each)
  • 2 tablespoons butter, cubed
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 1-1/4 cups grated Parmesan cheese, divided
  • Dash ground nutmeg
  • Hot cooked pasta
  • Chopped tomato and minced fresh parsley, optional

Directions

  • 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 11-in. x 7-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
© Taste of Home 2013

2 of 2

Saucy Garlic Chicken for Two (continued)

Directions (continued)

  • 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 meat
  • 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. Yield: 2 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013