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Foil Pack Chicken & Artichoke Dinnder

Prep Time: 10 minutes || Cook Time: 50 minutes || Total: 60 Minutes
Servings: 6 || Yields:

Ingredients

  • 3 cups MINUTE White Rice, uncooked
  • 3 cups warm water
  • 6 small boneless skinless chicken breast halves, 1/2'' thick
  • 1 can (13oz.) artichoke hearts, drained and quartered
  • 2 large tomatoes, chopped (about 2 cups)
  • 1/2 cup KRAFT Zesty Italian Dressing
  • 1/4 cup Basil Pesto Sauce
  • 6 large sheets heavy duty aluminum foil

Directions

  1. Preheat oven to 400º. Mix rice and water; spoon evenly onto center of each of 6 large sheets of heavy duty aluminum foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto sauce.
  2. Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in a 15x10x1 inch baking pan.
  3. Bake 30-35 minutes or until chicken is cooked thoroughly (170º). Remove packets from oven; let stand 5 minutes.
  4. Place 1 packet on each of 6 dinner plates. PACKETS WILL BE HOT. Carefully cut slits in foil with a knife or scissors to release steam before opening.

Notes

Prepare packets the night before or early in the day. When you get home, just pop them in the oven.

Recipe courtesy of Kraftfoods.com

Categories: Chicken, Main Dish
Tags: Boneless chicken breast, Minute rice, Artichoke hearts, Fresh tomatoes, Italian dressing, Basil pesto sauce