Preheat the oven to 375°F. Pour the hot water over the cashews in the jar of a high powdered blender or food processor. Let it sit while you roast the garlic. Note: I use the small blender jar, but if you only have a large blender or food processor, double the cashew cream recipe, then remove half and save it for later (freeze it for up to 6 months!)

If using just cloves, rub them in olive oil and wrap them in foil. If using a whole head, slice off the very top ½-inch of the head and pour a teaspoon of olive oil into the garlic. Wrap the head in foil. Place the garlic in the oven and roast for 30-45 minutes, until beginning to turn golden brown and soft.

Meanwhile prepare the chicken breasts. Pound the chicken until it's an even 1-1½-inch thickness. Sprinkle both sides of the chicken with salt and pepper.

In a large oven proof skillet, heat 2 tablespoons of olive oil over medium high heat. Add the chicken breasts and let sear for 2-3 minutes until it begins to brown and lifts easily from the skillet. Flip the chicken and cook for an additional 2 minutes. Transfer the skillet to the oven alongside the garlic and let cook for 13-20 minutes (depending on the size of your breasts) until the thickest part of the breast reads 165°F on an oven thermometer. Remove the skillet from the oven and transfer the chicken to a plate, leaving any juices behind.

Meanwhile, prepare the cashew sauce. Add the three cloves of garlic and a pinch of salt to the blender or food processor with the cashews and water. Blend until completely smooth and creamy. If you had to double the cashew cream, remove half and save it for later.

Heat the same skillet you used to cook the chicken over medium heat, add the jar of Lucini tomato sauce and the roasted garlic cashew cream. Clean the jar of the sauce out with ¼ cup of water and add that to the pan as well. Bring to a low simmer, stirring until completely smooth.

Add the spinach and toss it gently to wilt for 1-2 minutes. Nestle the chicken back into sauce, covering it completely. Garnish with fresh basil and, if using, parsley. Serve over cauliflower rice.