This dish can be prepared ahead of time and stored in the fridge until you're ready to toss it in the oven. The chicken & veggies are perfectly steamed and the flavor is incredible. This recipe calls for cooking the chicken in parchment, but aluminum foil is an OK substitute.

Ingredients:

6 skinless, boneless chicken breast halves, trimmed

1 cup chopped leeks, white part only

1/2 cup diced celery

1 cup cored, peeled, seeded and diced tomatoes

Grated zest of one lemon

3 cloves garlic, sliced

3 Tbsp chopped scallions

1 Tbsp fresh thyme

salt & pepper to taste

24 - 30 spinach leaves, washed, dried and stems removed

6 Tbsp dry white wine

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1. Heat oven to 400°.
2. Cut parchment or foil into 6 rectangles, approx. 18"x20".
3. Rinse chicken and pat dry. Slightly flatten by pounding with the back of a large knife.
4. Combine leeks & celery. Put about 1/4 cup of this mixture towards the bottom edge of each piece of foil. Lay a chicken breast on top, and put 4 - 5 spinach leaves on top of the chicken.
5. Combine tomatoes, lemon zest, garlic, scallions, thyme, salt and pepper. Divide this mixture evenly among the packets, spooning it on top of the chicken. Sprinkle 1 Tbsp of th wine over each one.
6. Fold the top half of each sheet of foil over the chicken so that the edges meet like a book. Fold the bottom edges up to make a 1 inch fold. Fold the 1 inch closure in half, making a 1/2 inch fold, and fold over once more with a 1/2 inch fold. Fold the sides the same way. You should have formed a packet, closed tightly around the ingredients. Place on a large baking sheet and bake for 20 - 25 minutes, or until the foil packets swell up. Serve in the packets, letting your guests unfold or slit the foil at the table, and enjoy the fragrant aroma that steams out.

We've omitted the leeks and added asparagus and yellow summer squash and had fantastic results.