Prep 25 mins
Cook 18 mins
This recipe is courtesy of Emeril Lagasse. This is an easy, delicious and healthy meal.
- 4 (6 ounce) boneless skinless chicken breast halves
- 2 tablespoons extra virgin olive oil
- 2 teaspoons italian seasoning
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon fresh ground black pepper
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup thinly sliced yellow onion
- 1 cup drained and chopped sun-dried tomato packed in oil
- 1⁄2 cup kalamata olive, pitted and halved
- 2 tablespoons minced garlic
- 1⁄2 cup dry white wine
- 2 tablespoons chopped fresh basil
- 1⁄2 teaspoon fresh thyme
- 4 ounces goat cheese or 4 ounces feta, crumbled
- Prepare a grill, or preheat the oven to 500 degrees F.
- Prepare 4 sheets of heavy-duty aluminum foil to measure about 12 by 15-inches.
- Fold in half crosswise to crease, then unfold.
- Divide the spinach among the 4 foil sheets, placing it in the center of the bottom half.
- Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
- Place one chicken fillet in the center of each spinach portion.
- In a medium bowl, combine the onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and stir to combine.
- 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 ounce of cheese.
- One at a time, 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 the grill, or if using the oven, place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 12-18 minutes.
- Remove from the grill or oven, and cut the tops of the packets open with a small, sharp knife.
- Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.
I have had this recipe in my keepers file for awhile now- very good! Thank you for posting :)