Foil-Packed Chicken & Artichoke Dinner

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READY IN: 1hr
SERVES: 6

INGREDIENTS

Nutrition
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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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