FC Day 26 - Saucy Garlic Chicken

Just before starting up my food blog I was searching for recipes online and came across this one on my (now) friend Sarah's blog. I also found  a lot of other delicious-looking recipes, and it was, in-fact, her blog that ultimately kick-started my inspiration to start up my own food blog! You should definitely check out A Taste of Home Cooking if you are looking for some recipe inspiration!!

I've made it once before, on a night when K was working overnight, to take to him for dinner, and I took it to work for lunch the next day. He raved about how good it was, and I definitely couldn't argue. But there is something to be said for eating freshly-prepared food versus the re-heated version. As good as it was the next day, it was so much better fresh out of the oven!! The sauce is A-Ma-Zing! The first time I saw it, I thought that the amount of garlic it called for was crazy, but it's perfect!!

The leftovers are already packed up and ready for us to devour at lunch tomorrow...nom nom nom.

The (not so) secret ingredient

Saucy Garlic Chicken
Source: A Taste of Home Cooking

4 whole garlic bulbs
2 tablespoons olive oil, divided
1 package (9 ounces) fresh baby spinach
3/4 teaspoon salt, divided
1/2 teaspoon coarsely ground pepper, divided
6 boneless skinless chicken breast halves
6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups 2% milk
2 1/2 cups grated Parmesan cheese, divided
1/8 teaspoon nutmeg
Hot cooked pasta
Chopped tomato and minced 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 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 13-in. x 9-in. baking dish; sprinkle with 1/4 teaspoon each of 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 for 30-35 minutes or until the sauce is bubbly. Serve with pasta.