Ingredients

1 whole bulb garlic
¼ cup Tuscan Herb infused olive oil, divided
2 boneless, skinless chicken breasts
½ tsp sea salt
½ tsp ground black pepper
2 Tbsp all-purpose flour
1½ cups whole milk
¾ cup grated mozzarella cheese
½ cup grated Parmesan cheese

Instructions

Preheat the oven to 375°F.

Carefully cut the top off the garlic bulb, only just exposing the tops of the cloves. Place in a small ramekin, and drizzle 2 tsp of the olive oil over the top of the bulb. Cover with parchment paper or aluminum foil and roast for 30 minutes, until the bulb is squishy and soft. Set aside.

Meanwhile, pat dry the chicken, place it in a small roasting pan, season with the salt and pepper, and roast for 20 minutes until the internal temperature is 170°F. Remove from the oven and let rest for a few minutes before slicing.

In a medium-sized saucepan, heat the remaining olive oil over medium heat and mix in the flour. Cook this roux until you have a creamy, smooth paste.

In another saucepan, heat the milk to a simmer, being careful not to let it boil.

Slowly add the hot milk to the roux, whisking constantly. Once all the milk has been added, remove the pan from the heat, squish the bulb of roasted garlic to push the roasted garlic flesh into the sauce, and whisk to fully incorporate. Whisk in the mozzarella and Parmesan cheeses and let them sit for a few minutes to allow them to melt before whisking to incorporate. Meanwhile, chop the chicken into small pieces (about 1-inch chunks are perfect). Whisk the sauce again, add the chicken, and stir. Season with additional salt and pepper if desired.

Source:

THE OLIVE OIL & VINEGAR
LOVER'S COOKBOOK
Emily Lycopolus