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1
Prepare a grill, or preheat the oven to 500 degrees F.
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2
Prepare 4 sheets of heavy-duty aluminum foil to measure about 12 by 15-inches.
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3
Fold in half crosswise to crease, then unfold.
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4
Divide the spinach among the 4 foil sheets, placing it in the center of the bottom half.
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5
Lightly coat both sides of each chicken breast with oil, then season with the Italian seasoning, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper.
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6
Place one chicken fillet in the center of each spinach portion.
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7
In a medium bowl, combine the onions, tomatoes, olives, garlic, wine, basil, thyme, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and stir to combine.
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8
Pile the tomato mixture on top of each chicken breast, spreading to cover evenly and allow any liquid to puddle around the chicken.
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9
Top each portion with 1 ounce of cheese.
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10
One at a time, fold the top of the foil over the chicken, and starting at the corner, fold the edges of foil over to tightly seal, each fold overlapping the previous one.
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11
Place on the grill, or if using the oven, place the packets on a baking sheet and bake until the packages puff and the chicken is cooked through, about 12-18 minutes.
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12
Remove from the grill or oven, and cut the tops of the packets open with a small, sharp knife.
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13
Serve immediately either in the foil packets, or by removing the chicken, toppings and sauce to dinner plates.
