Mediterranean Chicken Pockets

1 cup thinly sliced yellow onions
1 cup drained and chopped oil-packed sun-dried tomatoes
4 cloves minced garlic
¾ cup dry white wine
1 teaspoon dried basil
¼ teaspoon dried thyme
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
4 (6-ounce) boneless, skinless chicken breast halves
1 Tablespoon extra-virgin olive oil
2 teaspoons Italian seasoning
1 teaspoon Kosher salt, divided
¾ teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled

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.