Tuesday, August 11, 2015

Foil Pack Chicken and Artichoke Dinner

4 cups instant white rice, uncooked
2 cups warm water
4 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
1 can (13.75oz) artichoke hearts, drained, quartered
1 pint grape tomatoes
1/2 of a 12 oz jar roasted red peppers, cut into strips
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto

1. Heat oven to 400.

2. Mix rice and water; spoon onto centers of 4 large sheets heavy-duty foil. Top with chicken, artichokes, peppers, and tomatoes; drizzle with combined dressing and pesto.

3. 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.

4. Bake 30-35 minutes or until chicken is done (165 degrees on a meat thermometer). Remove packets from oven; let stand 5 minutes. Cut slits in foil to release steam before opening.

Serves 4.


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I find recipes everywhere. Online. In magazines. In cookbooks. On the back of boxes. After a while, it got difficult to remember where I found (or stashed) a particular recipe when I wanted to make it a second time. With the goal of wrangling them all in one coherent location that was easy to find and navigate--along with multiple requests from friends for this recipe or that one--this blog was born.

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