Pesto Chicken,Tomatoes and Artichokes baked in a foil pouch

Festive Chicken Stuffing BakeIf you are looking for a quick and tasty way to change up your chicken, then look no further because I found one. This recipe is so EASY to make, it is delicious and the chicken comes out so moist.

My sister and I are always looking for new recipes and she came across this one on Kraft Food’s website that looked so good to us so we figured we would try it out. Boy am I glad we did because I thought it was so flavorful and amazing that it was worth the share with you all and I am going to show you how it is made step by step.

Now the recipe does call for white rice and for me I can handle it, but for those who cannot you can either leave it out, sub with Brown Rice, Sliced Potatoes or just add in more veggies.

Here is what you need for this recipe:

  • 3 Cups of Instant White Rice – uncooked
  • 3 Cups of Warm Water
  • 6 Boneless Skinless Chicken breast halves (1-1/2 lb.) cut about 1/2 inch thick – so 3 Whole breasts cut in half.
  • 1 Can of Artichoke Hearts (13 3/4 ounce) – we used Artichoke Bottoms, either works
  • 2 Large Tomatoes – Chopped
  • 1/2 Cup Kraft Zesty Italian Dressing (you can use light if you want – I did not)
  • 1/4 Cup Pesto (we used premade Pesto from Buitoni)
  • Heavy Duty Aluminum Foil

First preheat your oven to 400 degrees

Next I cut up my chicken, my plate has more than the recipe in case you were wondering why it looked like so much. Then chop up your tomatoes.

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Next heat up your 3 Cups of water – I did that in the microwave. Pour the uncooked rice in the water.

In separate bowl whisk together your Italian Dressing and Pesto.

Prepare 6 Foil Pouches by folding up the sides.

Assembly Time !!!

Take one of your foil pouches and place some of the white rice on it. There will be liquid in it and that is ok – that will get absorbed while cooking.

Then place a piece of chicken on top of the rice.

Take some of the artichokes and tomatoes and place on top of the chicken.

Then drizzle with a nice amount of the Italian dressing pesto mixture.

Next close up your foil pouch by double folding the top and both ends to seal leaving room for heat circulation inside.

Place them on a Baking Dish or a Cookie sheet and bake for approx 30 – 35 minutes.

When done let it sit for about 5 minutes and then open up the pouch and let some steam out.

Grab your fork and dig in !!!

I absolutely loved this and of course I ate the chicken first before any of the rice which I did not end up eating all of. Yes they say stay away from the carbs, but honestly if you have them in moderation think that is just fine.

Another thing I found when making this recipe was that who knew Italian Dressing and Pesto mixed could be so tasty. I will definitely be using that combo for other recipes. That extra chicken I had was cooked in that mixture in a plain baking dish so I would have some protein the next day – it is delicious as well.

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I hope you give it a try and if you do let me know what you think.

Enjoy !!