This was delicious! The chicken was so moist & tender, and all the ingredients combined for a great flavor. I couldn't even tell that the rice was instant rice! My kids liked it too!
2 cups instant white rice, uncooked
2 cups warm water
4 small boneless skinless chicken breast halves (1-1/5 lbs, 1/2" thick)
1 can (13-3/4 oz) artichoke hearts, drained, quartered
2 cups chopped tomatoes (about 2 large)
1/2 cup Italian dressing
1/4 cup pesto
PREHEAT oven to 400. Mix rice and water; spoon evenly onto each of four large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichoke hearts and tomatoes, 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 on baking pan.
BAKE 30-35 minutes or until chicken is cooked through. Remove packets from oven; let stand 5 minutes.
** You can easily make 6 portions by adding 1 more cup of rice & water and 2 chicken breasts.
** If your chicken is larger than 4 oz, it will take longer to cook. Be sure to cook long enough so that they are no longer pink in the centers and the juices run clear.
(Recipe from Kraft foods)