Embrace the elegant simplicity of foil-pack baking. There's room for cream cheese, pesto and sun-dried tomatoes in these delicious chicken and rice packets.
What You Need
Original recipe yields 4 servings
2 cups cooked long-grain white rice
4 small boneless skinless chicken breasts (1 lb.)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/2 cup sun-dried tomatoes, chopped
2 Tbsp. milk
1 can (14 oz.) artichoke hearts, drained, halved
2 Tbsp. KRAFT Shredded Parmesan Cheese
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Let's Make It
Heat oven to 400°F.
Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.
To prevent rice from sticking to the foil, spray foil with cooking spray before using. Or, use nonstick foil.
If the chicken breasts in your market are larger than 1/4 lb. each, 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 (165°F).
Substitute instant white rice for the cooked rice by simply combining 1-3/4 cups warm water and 2 cups instant rice; let stand 5 min. before placing on foil.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.