Thursday, July 7, 2011

Saucy Garlic Chicken

This dish tastes and looks a lot fancier than the effort it takes to make it!  The sauce would also go well with gnocchi or other pastas.  Don't let the 4 whole garlic bulbs scare you away...the garlic is definitely not overwhelming!

Cheesy Garlic Sauce:
4 whole garlic bulbs
1 TBSP olive oil
6 TBSP butter
6 TBSP flour
3 C milk
2 C grated Parmesan cheese
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp black pepper

Remove the outer skin of the garlic bulbs without separating the cloves.
Cut the tops off the bulbs.
Brush with olive oil.
Wrap each bulb in foil and bake at 425 for 30-35 minutes.
Cool for 10-15 minutes.
Melt the butter in a saucepan.
Mix in flour until smooth.
Gradually stir in milk and boil for 1-2 minutes until the mixture is thickened.
Stir in the cheese, nutmeg, salt, and pepper.
Place the sauce into a blender.
Squeeze the softened garlic into the blender.
Blend until smooth.

Chicken Dish:
1 TBSP olive oil
1 package of spinach (9 oz.)
1/4 tsp salt
1/4 tsp pepper
1/2 C Parmesan cheese
4-6 chicken breasts, halved

Chopped tomato
Minced parsley

Preheat oven to 425.
Place spinach in a greased 9x13" pan.
Sprinkle with salt and pepper.
Brown chicken in oil on the stove top (both sides).
Place the chicken on the spinach.
Cover with the Cheesy Garlic Sauce.
Cover the pan with foil.
Bake for 30-35 minutes until the chicken is cooked through.
Remove foil and sprinkle with Parmesan cheese.
Bake for 5 more minutes.
Prepare the pasta, parsley, and tomato if desired.
Serve the chicken and sauce over the pasta topped with tomato and parsley.

Recipe from Taste of Home Magazine.

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