Thursday, January 28, 2010

Foil-Pack Chicken & Artichoke Dinner

I got this recipe from Kraft foods -- easy and delicious! It's another meal you can make ahead of time and freeze or for dinner tonight.

3 cups instant white rice, uncooked
3 cups warm water
12 boneless, skinless chicken tenders
1 can artichoke hearts, drained & quartered
1 can petite diced tomatoes or 2 large chopped tomatoes
1/2 cup Italian dressing
1/4 cup pesto

Mix rice and water; spoon onto centers of 6 large sheets of heavy duty foil. Top with 2 chicken tenders, artichokes, and tomatoes; drizzle with combined dressing & pesto.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. If freezing, place in freezer bags.

To Cook: (Thaw in fridge before cooking.) Heat oven to 400. Place foil packets on baking sheet. Bake 30-35 minutes or until chicken is done (165*). Remove packets from oven; let stand 5 min.

No comments: