Chicken With Spinach, Cherry Tomatoes, Dill and Orange Peel

• 2 tablespoons fresh dill, minced
• 2 teaspoons orange peel, finely grated
• 2 teaspoons garlic, minced
• 34 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

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.

fresh dill, orange peel, garlic, salt, pepper, cherry tomatoes, olive oil, chicken breasts, fresh spinach leaves

Taken from www.food.com/recipe/chicken-with-spinach-cherry-tomatoes-dill-and-orange-peel-342866 (may not work)