Foil-Packed Chicken & Artichoke Dinner

• 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

1. Heat oven to 400u0b0F.
2. 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.
3. 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.
4. Bake 30 to 35 minutes or until chicken is done (165u0b0F). Remove packets from oven; let stand 5 minutes. Cut slits in foil with sharp knife to release steam before opening.
5. KITCHEN TIPS:
6. 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.
7. How To Safely Handle Raw Chicken:
8. 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.

instant rice, warm water, chicken, tomatoes, italian dressing, pesto sauce

Taken from www.food.com/recipe/foil-packed-chicken-artichoke-dinner-497354 (may not work)