Foil-packed Chicken & Artichoke Dinner

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• 3 cups instant rice, uncooked
• 3 cups warm water
• 6 small boneless skinless chicken breast halves, 1/2-inch thick (1 1/2 pounds)
• 1 (10 3/4 ounce) can artichoke hearts, drained, quartered
• 2 large tomatoes, chopped
• 1/2 cup kraft zesty italian dressing
• 1/4 cup pesto sauce

Recipe

• 1 heat oven to 400°f.
• 2 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.
• 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 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.
• 5 kitchen tips:.
• 6 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.
• 7 how to safely handle raw chicken:.
• 8 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.