Instructions: 1. Preheat oven to 350 degrees . Place garlic on small baking pan. Pour 1 tablespoon oil over; toss to coat. Bake until soft, about 20 minutes. Cool garlic.

Press garlic between fingertips to release from peel. Transfer garlic to bowl. (Can be prepared 1 day ahead. Cover and refrigerate.)

2. Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to thickness of 1/2-inch. Coat chicken with flour; shake off excess.

3. Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and saute until cooked through, about 3 minutes per side.

Transfer chicken to plates. Tent with foil to keep warm. Add mushrooms to skillet and saute 4 minutes. Add wine to skillet and boil until liquid is reduced by half, about 4 minutes. Add tomatoes, spinach, rosemary, and roasted garlic and saute until spinach wilts, about 3 minutes. Add butter and mix just until melted. Spoon mixture over chicken and serve.

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