Chicken With Spinach, Cherry Tomatoes, Dill and Orange Peel |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 30 |
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This is a nice, fresh and tangy chicken that's ready in 20 minutes. Cooks in foil packets so cleanup is easy, too. Enjoy! Ingredients:
2 tablespoons fresh dill, minced |
2 teaspoons orange peel, finely grated |
2 teaspoons garlic, minced |
3/4 teaspoon salt |
pepper |
1 cup cherry tomatoes, halved |
1 tablespoon olive oil |
4 boneless skinless chicken breasts, thinly sliced crosswise |
4 cups fresh spinach leaves, stems removed and firmly packed |
Directions:
1. Preheat oven to 450 degrees Fahrenheit.
2. Place large baking sheet in oven to heat as the oven preheats.
3. Mix dill, orange peel, garlic and salt in a medium bowl.
4. Combine tomato halves, oil, and 1 tablespoon of the dill mixture in a small bowl.
5. Add chicken slices to remaining dill mixture in medium bowl and toss to coat.
6. Using four 18-inch lengths of aluminum foil, make foil packets as follows: place 1 cup of spinach on one side of the foil; top with 1/4 of the chicken mixture; and follow with 1/4 of the tomato mixture; fold other side of foil over the contents; fold edges of foil twice to make a good seal.
7. Reduce oven temperature to 400 degrees Fahrenheit.
8. Place foil packets on baking sheet.
9. Bake for 10 minutes.
10. Let stand for 5 minutes.
11. Carefully open foil packet and serve.
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