1.Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a medium pot, heat 1 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop.
2.Wipe pot clean and heat 1 1/2 teaspoons oil over medium. Add onion, garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes.
3.Add wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.
4.Remove from heat and stir in chopped spinach and chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.
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|Serving Size: 1 Serving (1083g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 1125 (48%)|
|Amt Per Serving||% DV|
|Total Fat 125g||167 %|
|Saturated Fat 56g||280 %|
|Monounsaturated Fat 41.1g|
|Polyunsanturated Fat 20.4g|
|Cholesterol 280mg||86 %|
|Sodium 5660.5mg||195 %|
|Potassium 1840mg||48 %|
|Total Carbohydrate 238.6g||70 %|
|Dietary Fiber 15.9g||63 %|
|Sugars, other 222.7g|
|Protein 73g||104 %|
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Calories per serving: 2364
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