Foil Pocket Chicken
4 (6-7 ounce) boneless, skinless chicken breast halves
3 tablespoons extra-virgin olive oil
3 teaspoons Italian seasoning
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 package baby spinach
1 thinly sliced red onion
1 cup drained and chopped oil-packed sun-dried tomatoes
2 tablespoons minced garlic
1/2 cup dry white wine
2 tablespooons chopped fresh basil
1/2 teaspoon fresh thyme
6 ounces feta, crumbled
Combine chicken, oil, seasoning, spinach, onion, tomato, garlic, and wine in a bowl. Stir to coat.
Place each chicken breast half in their own 6x6 piece square of foil. Top each with basil, thyme, and cheese (evenly divided amoung each breast). Wrap foil tightly around the chicken to form pockets.
Place on an outdoor grill or in the oven at 500 degrees for 12-14 minutes.