To grill the chicken breast:

Preheat a grill pan (do not add oil to the pan!). While that is heating, lightly coat each chicken breast with olive oil and salt to taste.

Once grill pan is very hot, place the chicken breasts presentation side up and cook thoroughly, being careful not to move the chicken.

Turn over after 4 minutes.

3 minutes after you have turned the chicken over, lift each breast and place back down on the grill pan a quarter turn (this will give you cross-hatch). Cook for 3 minutes more.

Once the grilling is done, allow the chicken to COOL COMPLETELY!

Once chicken has cooled to room temperature (or even cooler:) ), preheat oven to 400 F.

Slice each chicken breast on the bias about 1/2 inch thick. Reserve.

Cut 4 pieces (12 inch squared each piece) of aluminum foil.

Place 1 1/2 cupsof spinach in the center of each foil sheet. Intermix some of the lemon zest amongst the spinach. Arrange the slices of each chicken breast on top of the spinach.

Sprinkle with 1 teaspoon of ginger and 1/2 teaswpoon of garlic, then drizzle 2 tablespoons of marsala, 2 teaspoons of soy sauce and 1/2 teaspoon sesame oil over the chicken and spinach. Gather the foil sheets over the chicken.

Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet.

Bake until the spinach wilts and the chicken is heated through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal chicken, being careful of hot steam. Squeeze the lemon juice over all. Sprinkly with basil and serve.