Balsamic Tomato Chicken Packets

6 boneless skinless chicken breasts, 1/2" thick
1 tsp garlic salt
1 tsp black pepper
3 c instant rice, uncooked
3c warm water
TOPPING:
2 cans diced tomatoes (14.5), drained
4 T balsamic vinegar
2 tsp EACH oregano, thyme, basil, rosemary

Season chicken with garlic salt & black pepper. In a separate bowl, mix drained tomatoes, balsamic vinegar, & herbs. In another bowl, mix rice and water; spoon onto centers of 6 large sheets of heavy duty foil. Top with chicken & then spoon equal parts tomato/herb mixture on top. 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.