6 Chicken Breasts
1 package of Spinach
1 jar of roasted red peppers (salad dressing aisle at store by vinegars)
Roma Tomatoes
Fresh Basil
Provolone Cheese
Parchment paper (cut into large enough pieces to wrap each piece of chicken individually)
Place a handful of spinach on parchment. Drizzle with olive oil (optional) and season with a pinch of garlic salt and pepper. Put chicken breast on top of spinach. Top with roasted red peppers, sliced tomatoes, fresh basil and drizzle balsamic vinegar (reduced is best). Season to taste with garlic salt and pepper and top with slice of provolone cheese. Feta is great too! Fold up parchment and seal edges. Bake at 375 for 40 minutes or until chicken is done.
