• Cooking Time: 35 mins plus
• Servings: 4-6
• Preparation Time: 40 mins (sorta)
• 4 whole garlic bulbs
• 2 tablespoons olive oil, divided
• 9 oz fresh baby spinach
• 3/4 teaspoon salt, divided
• 1/2 teaspoon ground pepper
• 4 - 6 boneless, skinless chicken breasts
• 6 tablespoons butter, cubed
• 6 tablespoons all purpose flour
• 3 cups milk
• 2 1/2 cups Parmesan cheese
• 1/8 teaspoon nutmeg
• Cooked pasta
• Chopped tomatoes and basil to garnish (the garnish totally makes the meal...trust me)

1. Preheat oven to 425'
2. Leaving the garlic bulbs whole, remove the outer "paper", cut off the tops and drizzle 1 tablespoon of olive oil over them. Wrap them up separately in tin foil. Bake for about 30 - 35 minutes or until soft. Allow to cool for about 15 minutes.
3. While the garlic is roasting, get out your 13 x 9 casserole dish and spray it with non-stick cooking spray or grease it. Pour the spinach leaves in, sprinkle with 1/4 teaspoon of salt and pepper. Set aside.
4. Heat up the remaining tablespoon of olive oil in a large skillet. Brown the chicken on both sides and arrange over the spinach.
5. Melt the butter in a large sauce pan over low heat. Stir in the flour. Cook and stir for about a minute (this will help get rid of the "flour" flavor). Gradually stir in the milk and bring to a boil. Cook and stir for about 1 - 2 minutes or until the sauce thickens. Stir in 2 cups of cheese, the nutmeg and the remaining salt and pepper. Remove from heat.
6. Get out your blender and squeeze the roasted garlic into the blender. Pour in the sauce and process until smooth. Pour the sauce over the chicken and spinach.
7. Cover and bake for 30 - 35 minutes or maybe a bit longer. You want the chicken to be done...which means that a meat thermometer will read 160'. Uncover....sprinkle with remaining cheese (yaaaaaa baby!!!) and bake for another 5 minutes.
8. Serve over hot pasta and garnish with chopped tomatoes and basil

Another great recipe from Taste of Home (with a minor adjustment). Don't skip the garnish!!