prep time
10 min

cook time
40 min

servings
4

WHAT YOU'LL NEED


Minute Rice^® instant white rice, uncooked
1½ cups (375 mL)
1½ cups (375 mL)		water
4 small		boneless skinless chicken breasts (1 lb./500g), ½ inch thick
1 can (14 fl oz/398 mL)		artichoke hearts, drained, quartered
1		large tomato, chopped large tomato, chopped (about 1 cup/250 mL)
¼ cup (50 mL)		Italian salad dressing
¼ cup (50 mL)		basil pesto sauce

INSTRUCTIONS

Step 1: Preheat oven to 400°F(200°C). Mix Minute Rice^® and water; spoon evenly onto centres of each of 4 large sheets of heavy-duty aluminum foil. Top each with 1 chicken breast. Cover evenly with artichokes and tomatoes; drizzle with combined dressing and pesto sauce

Step 2: Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place foil packets in single layer in 15x10x1-inch baking pan

Step 3: Bake 30 to 35 minutes or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 minutes. Place 1 packet on each of 4 dinner plates. Cut slits in foil with sharp knife to release steam before opening

Cooking Know-How:
If the chicken breast halves 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.