Chicken with Orange, Spinach and Cherry Tomatoes

This recipe is from Carol Troxel, I can't wait to try it! Carol is a great cook so I know this is a winner. Thanks Carol.

CHICKEN with ORANGE, SPINACH and CHERRY TOMATOES
(adapted from Bon Appetit Magazine)

2 tablespoons minced fresh dill
3 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 fresh spinach leaves, torn if large (about 8 oz)

Preheat oven to 450 degrees. Place large baking sheet in oven to heat. 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.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. Arrange foil packets in single layer on heated baking sheet. Reduce oven temperature to 400 degrees. Bake until chicken is just cooked through, about 15 minutes.

Serve on couscous that has been made with chicken broth.
Betz, I use rice with this....Yummy