Chicken with Orange, Spinach and Cherry Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with steamed new potatoes. Ingredients:
2 tablespoons minced fresh dill |
2 teaspoons grated orange peel |
1 teaspoon minced garlic |
3/4 teaspoon salt |
1 cup cherry tomatoes, halved |
1 tablespoon olive oil |
4 skinless boneless chicken breast halves, thinly sliced crosswise |
4 cups firmly packed torn fresh spinach leaves (about 8 ounces) |
Directions:
1. Preheat oven to 450°F. Place large baking sheet in oven to heat.
2. Meanwhile, mix dill, orange peel, garlic and salt in medium bowl. Season with pepper. Combine tomatoes, oil and 1 teaspoon dill mixture in small bowl. Add chicken to remaining dill mixture in medium bowl and toss to coat.
3. Cut 4 sheets of foil, each about 20 inches long. Place 1 foil sheet on work surface. Arrange 1 cup spinach on 1 half of foil. Place 1/4 of sliced chicken mixture atop spinach. Spoon 1/4 of tomato mixture atop chicken. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, spinach, chicken mixture and tomato mixture, forming 4 packets total.
4. Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400°F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes.
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