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Foil-Pack Chicken & Artichoke Dinner

This low-cal chicken and artichoke dish also boasts easy cleanup—a win-win-win!

Foil-Pack Chicken & Artichoke Dinner

  • 3 cups  instant white rice, uncooked
  • 3 cups  warm water
  • 6 small  boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
  • 1 can  (13-3/4 oz.) artichoke hearts, drained, quartered
  • 2 large  tomatoes, chopped
  • 1/2 cup  KRAFT Zesty Italian Dressing
  • 1/4 cup  pesto


HEAT oven to 400°F.

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.

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.

BAKE 30 to 35 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening.


Cooking Know-How
If the chicken breasts in your market are larger than 4 oz., they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the centers and the juices run clear.

How to Safely Handle Raw Chicken
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.


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