Foil-Pack Fish Florentine

• 3 cups cooked rice
• 1 lb. flounder fillets, cut in half crosswise
• 4 cups fresh spinach leaves, coarsely chopped
• 1/4 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
• 1/2 cup KRAFT Sun Dried Tomato Vinaigrette Dressing

1. Preheat oven to 375F.
2. Spoon 3/4 cup rice onto center of each of 4 large sheets of heavy-duty aluminum foil.
3. Cover evenly with half of the fish.
4. Top with spinach, 1 Tbsp.
5. of the cream cheese spread and the remaining fish pieces.
6. Drizzle evenly with dressing.
7. Bring up foil sides.
8. Double fold top and both ends to seal each packet, leaving room for heat circulation inside.
9. Place foil packets in single layer in 15x10x1-inch baking pan.
10. Bake 15 min.
11. Remove packets from oven; let stand 5 min.
12. Place 1 packet on each of 4 dinner plates.
13. Cut slits in foil with sharp knife to release steam before opening.

rice, flounder fillets, fresh spinach leaves, philadelphia chive

Taken from www.kraftrecipes.com/recipes/foil-pack-fish-florentine-75948.aspx (may not work)