Ingredients
4 medium boneless skinless chicken breasts
1/2 cup bottled low fat Italian dressing
36 fresh spinach leaves, divided
1/2 cup sliced green onions
2 teaspoons minced garlic
2 tablespoons soy sauce
1/2 cup sliced fresh mushrooms
1/4 cup chopped black olives, drained
1/2 cup white cooking wine
1 teaspoon salt
1 teaspoon black pepper
4 cups cooked long grain rice
Garnish:
1/4 cup freshly grated Parmesan cheese
Preparation
Place chicken and dressing in a gallon-size zipper seal bag. Seal and marinate in refrigerator for 2-3 hours. Prepare charcoal or gas grill to medium-high heat. Remove chicken from bag and discard marinade. Grill chicken for 2 minutes on each side. Remove from grill. Tear four 12-inch square pieces of heavy duty aluminum foil. Place 5 spinach leaves in center of each piece of foil. Place a chicken breast in center of each. Stir next eight ingredients together in a small bowl. Divide on top of chicken breasts. Place 4 additional spinach leaves on top of each. Fold foil over top to make sealed packets. Place packets, seam side up on grill, away from direct heat. Cover and grill for one hour. To serve, spoon contents of each packet over 1 cup of rice. Sprinkle each with 1 tablespoon of cheese. Serve immediately.
