Ingredients

• 2 tablespoons minced fresh dill
• 2 teaspoons grated orange peel
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
• 1 cup cherry tomatoes, halved
• 1 tablespoon olive oil
• 4 skinless boneless chicken breast halves, thinly sliced crosswise
• 4 cups firmly packed torn fresh spinach leaves (about 8 ounces)

Instructions

1. Preheat oven to 450°F. Place large baking sheet in oven to heat.
2. 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.
3. 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.
4. Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400°F. Bake until chicken is just cooked through, about 10 minutes. Transfer to plates; let stand 5 minutes.