| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Healthy and, Main dishes, Poultry, Vegetables, Fast |
4 |
servings |
INGREDIENTS
| 2 |
tb |
Dill; minced, fresh |
| 3/4 |
ts |
Salt |
| 4 |
ea |
Chicken breast halves without skin; Boneless |
| 2 |
ts |
Orange peel; grated |
| 1 |
c |
Cherry tomatoes |
| 4 |
c |
Spinach leaves; firmly packed, fresh |
| 1 |
ts |
Garlic; minced |
| 1 |
tb |
Olive oil |
INSTRUCTIONS
Preheat oven to 450 degree F. Place large baking sheet in oven to
heat.
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.
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.
Arrange foil packets in single layer on heated baking sheet. Reduce
oven temperature to 400 degree F. Bake until chicken is just cooked
through, about 10 minutes. Transfer to plates; let stand 5 minutes.
Recipe by: Bon Apetit
Posted to EAT-LF Digest by "lexi@ibm.net" <lexi@ibm.net> on May 24,
1999, converted by MM_Buster v2.0l.
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