Preheat oven to 450° F. In a medium bowl, combine onions, tomatoes, garlic, wine, basil and thyme. Set aside. 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 olive oil. Season each side of chicken with ¼ teaspoon Italian seasoning, 1/8 teaspoon salt, and freshly ground pepper. Place one chicken fillet in the center of each spinach portion. Pile the onion/tomato mixture on top of each chicken breast, spreading to cover evenly. 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. Starting at the corner, fold the edges of foil over to tightly seal, each fold overlapping the previous one. (Note: May be prepared and refrigerated in advance up to this point.) Place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 20 minutes. Remove from oven, and cut the tops of the packets open with a small, sharp knife, being careful of the escaping steam. Serve immediately in either the foil packets, or by removing the chicken, toppings and sauce to dinner plates. Yield: 4 servings. |