1 whole bulb garlic
1/4 C of The Olive Bin's Tuscan Herb Olive Oil, divided
2 T The Olive Bin's Traditional Dark Balsamic
2 boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
2 T all-purpose flour
1 1/2 C whole milk
3/4 C grated mozzarella cheese
1/2 C grated parmesan cheese
1. Preheat oven to 375. Carefully cut top off garlic bulb, place in small ramekin, and drizzle with 2 tsp Tuscan Herb Olive Oil. Cover with foil and roast 30 minutes until soft. Set aside. Once garlic is cool, seperate cloves from skin and flatten with fork.
2. Pat chicken dry, place in roasting pan. Season with salt and pepper, and roast about 20 minutes or until thoroughly cooked. Let rest before slicing.
3. In a saucepan, heat remaining Tuscan Herb Olive Oil and mix in flour until it is a creamy, smooth paste. Slowly add warmed milk to roux, whisking constantly. Remove from heat, then whisk in squished roasted garlic, and cheese. Once cheese melts, add chicken and enjoy!
4. Serve alongside fettucine noodles if desired, and drizzle with Traditional Dark Balsamic before serving.
