Pesto Artichoke Chicken Packets
Tender chicken breasts, topped with artichoke hearts, tomatoes and pesto, served over a bed of hot cooked rice.
Servings: 6
Ingredients
- 3 c. instant white rice uncooked
- 3 c. hot water
- 6 sm. boneless skinless chicken breasts 1/2 inch thick
- 1 (14 oz.) can artichoke hearts drained, quartered
- 2 lg. tomatoes seeded & chopped
- 1/2 c. Kraft Zesty Italian Dressing
- 1/4 c. pesto
Instructions
- Preheat oven or grill to 400 degrees.
- In a large bowl, stir together the rice and hot water. Allow to sit until the rice has absorbed the water. Fluff the rice with a fork.
- Spoon rice onto the 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 on a 15x10x1-inch pan.
- Bake 30 to 35 minutes or until chicken reaches 165 degrees in the center. Remove packets from the oven or grill; let stand 5 min. Poke holes in foil to release steam before opening.
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