Foil-Packed Chicken & Artichoke Dinner
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
6 chicken breasts with veggies
- Serves:
- 6
ingredients
- 3 cups instant rice, uncooked
- 3 cups warm water
- 6 small boneless skinless chicken breast halves, 1/2-inch thick (1 1/2 pounds)
- 1 (10 3/4 ounce) can artichoke hearts, drained, quartered
- 2 large tomatoes, chopped
- 1⁄2 cup KRAFT Zesty Italian Dressing
- 1⁄4 cup pesto sauce
directions
- Heat oven to 400°F.
- Mix rice and water; spoon onto centers of 6 large sheets heavy-duty foil. Top with chicken, artichokes and tomatoes; drizzle with combined dressing and pesto.
- Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch pan.
- Bake 30 to 35 minutes or until chicken is done (165°F). Remove packets from oven; let stand 5 minutes. Cut slits in foil with sharp knife to release steam before opening.
-
KITCHEN TIPS:
- Cooking Know-How: If the chicken breast halves in your market are larger than 4 ounces, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the center and the juices run clear.
-
How To Safely Handle Raw Chicken:
- Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
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RECIPE SUBMITTED BY
ElizabethKnicely
Meadville, Pennsylvania
29 year old wife and mother of 3 who is obsessed with meal planning.