Best Foil Pack Artichoke Chicken Dinner Recipes

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FOIL-PACKET CHICKEN PUTTANESCA



Foil-Packet Chicken Puttanesca image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 8-ounce skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for drizzling
1 15-ounce can cherry tomatoes
1 9-ounce package frozen artichoke hearts, thawed
1/3 cup pitted kalamata olives
2 tablespoons capers, drained
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 demi baguette or 1/2 regular baguette, split
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley

Steps:

  • Preheat the oven to 400 degrees F. Season the chicken with salt and pepper. Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with olive oil, then top each with a chicken breast.
  • Combine the tomatoes, artichokes, olives, capers, 2 minced garlic cloves, 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon red pepper flakes in a bowl; divide evenly over the chicken. Fold up the edges of the foil and seal each to form a packet; set on a baking sheet. Bake until the chicken is cooked through, about 30 minutes.
  • Meanwhile, combine the remaining 3 tablespoons olive oil, 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, and a pinch of salt in a bowl; spread over the baguette halves and sprinkle with the parmesan and parsley. Bake until the bread is golden around the edges, 8 to 10 minutes. Cut each piece in half.
  • Open the foil packets and serve with the garlic bread.

Nutrition Facts : Calories 653 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 138 milligrams, Sodium 1894 milligrams, Carbohydrate 41 grams, Fiber 6 grams, Protein 61 grams

FOIL-PACKED CHICKEN & ARTICHOKE DINNER



Foil-Packed Chicken & Artichoke Dinner image

Make and share this Foil-Packed Chicken & Artichoke Dinner recipe from Food.com.

Provided by ElizabethKnicely

Categories     One Dish Meal

Time 1h

Yield 6 chicken breasts with veggies, 6 serving(s)

Number Of Ingredients 7

3 cups instant rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves, 1/2-inch thick (1 1/2 pounds)
1 (10 3/4 ounce) can artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto sauce

Steps:

  • 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 minutes or until chicken is done (165°F). Remove packets from oven; let stand 5 minutes. Cut slits in foil with sharp knife to release steam before opening.
  • KITCHEN TIPS:.
  • Cooking Know-How: If the chicken breast halves in your market are larger than 4 ounces, they will take longer to cook. Be sure to cook them long enough so that they are no longer pink in the center 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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