Foil-Pack Chicken & Artichoke Dinner |
| Name: |
Brandi Thomas |
| Base: |
Shaw AFB |
| Recipe: |
What You Need!
3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto
Make It!
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 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil with sharp knife to release steam before opening.
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