Prep time: 15 min
Cook: 10 min
Ready in: 25 min
Serves: 4
Ingredients:
2 boneless, skinless chicken breasts- halved
2 T. olive oil
2 tps. Italian seasoning
1 1/2 tsp. salt
3/4 tsp. pepper
1 (10 oz) pkg frozen, chopped spinach- thawed and squeezed dry
1 c. yellow onions- thinly sliced
1 c. sun-dried tomatoes- chopped
1/2 c. Kalamata olives- pitted and halved
2 T. garlic- drained and chopped
1/2 c. dry white wine
2 T. fresh basil- chopped
1/2 tsp. fresh thyme
4 oz. goat cheese or feta- crumbled
Directions:
- Start grill or preheat oven to 500
- Prepare 4 sheets of foil to measure about 12" x 15"
- Fold in half crosswise to crease, then unfold
- Divide the spinach among the 4 foil sheets, placing in the center of the bottom half
- Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 tsp. salt, and 1/2 tsp. pepper
- Place one chicken fillet in the center of each spinach portion
- In a bowl, combine onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 tsp. of salt, and 1/4 tsp. of pepper
- Pile the tomato mixture on top of each chicken breast, spreading to cover evenly and allow any liquid to puddle around the chicken
- Top each portion with 1 oz. of cheese
- Fold the top of the foil over the chicken and, starting at the corner, fold the edges of foil over to tightly seal- each fold overlapping the previous one
- Place on grill or a baking sheet
- Cook until the packages puff and the chicken is cooked through, about 10 min
*Jen found recipe here
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