Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Yields: 2
2 Boneless, Skinless Chicken Breasts
2 slices Coburn Farms Provolone
¼ cup Mantia’s Grated Parmesan
¼ cup Marcum Panko Breadcrumbs
2 cups Fresh Express Spinach
1 cup Dry White Wine
1 Egg White, Beaten
2 tbsp Coburn Farms Butter
1 tbsp Ginger Evans AP Flour
1 tsp Marcum Italian Seasoning
½ tsp Marcum Black Pepper
½ tsp Marcum Salt
1
Preheat the oven to 400º F/200º C
2
Slice the garlic head in half across the middle and place both halves onto a large piece of foil (large enough to wrap around both parts)
3
Drizzle the raw garlic with olive oil and lightly brush/rub it into the garlic cloves.
4
Seal the tin foil around the pieces
5
Roast in oven for 30-40 minutes
6
In a sauce pan over low heat, heat up the cream of chicken & heavy cream. Heat until it begins to simmer
7
In a blender add the sauce and roasted garlic together, by squeezing out the garlic. Blend until smooth then season to taste.
Ingredients
2 Boneless, Skinless Chicken Breasts
2 slices Coburn Farms Provolone
¼ cup Mantia’s Grated Parmesan
¼ cup Marcum Panko Breadcrumbs
2 cups Fresh Express Spinach
1 cup Dry White Wine
1 Egg White, Beaten
2 tbsp Coburn Farms Butter
1 tbsp Ginger Evans AP Flour
1 tsp Marcum Italian Seasoning
½ tsp Marcum Black Pepper
½ tsp Marcum Salt