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Foil-Pack Chicken Dinner
Posted By: 
Wednesday, January 24, 2018

CHRISTINA HAMILTON

FOIL-PACK CHICKEN AND ARTICHOKE DINNER


3 CUPS INSTANT WHITE RICE UNCOOKED

3 CUPS WARM WATER

6 SMALL BONELESS SKINELSS CHICKEN BREAST HALVES (1-1/2 LB.) ½ INCH THICK

1 CAN (13-3/4 OZ.) ARTICHOKE HEARTS, DRAINED, QUARTERED

2 CUPS CHOPPED TOMATOES (ABOUT 2 LARGE)

½ CUP ZESTY ITALIAN DRESSING

¼ CUP PESTO


Preheat oven to 400 degrees. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes and then drizzle evenly with the 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 packets in single layer in 15x10x1 inch baking pan.

Bake for 30 to 35 minutes or until chicken is cooked through.



 
 

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