Foil Pack Artichoke Chicken Dinner Recipes

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FOIL-PACK ARTICHOKE & CHICKEN DINNER



Foil-Pack Artichoke & Chicken Dinner image

Get food ready fast with Foil-Pack Artichoke & Chicken Dinner! This Healthy Living foil-pack artichoke and chicken dish is tasty and easy to clean up.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breasts (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 large tomatoes, chopped
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread

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 min. or until chicken is done (165°F). Remove packets from oven; let stand 5 min. Cut slits in foil to release steam before opening.

Nutrition Facts : Calories 400, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g

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.

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

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK



BBQ Hawaiian Chicken Foil Dinner Pack image

Hawaiian BBQ Chicken made in a foil pack over the campfire, grill or even in the oven!

Yield 6

Number Of Ingredients 9

1 (15.25 ounce) can pineapple slices (in 100% juice)
1 cup barbecue sauce
1 teaspoon minced garlic
1 Tablespoon soy sauce
6 boneless skinless chicken breasts
1 red bell pepper (cut into bite-sized pieces)
1 green bell pepper (cut into bite-sized pieces)
4 green onions (diced)
Salt and pepper, to taste

Steps:

  • Preheat grill to high heat.
  • Drain juice from pineapple slices into a small mixing bowl.
  • Whisk in barbecue sauce, minced garlic, and soy sauce; set aside.
  • Place 6 pieces of foil (approx. 12"x18") on a clean working surface and spray with nonstick cooking spray.
  • Place a chicken breast in the center of each piece of foil.
  • Divide pineapple slices, peppers and green onions evenly on top of each chicken breast.
  • Season with salt and pepper, to taste.
  • Reserve 1/2 cup barbecue pineapple sauce; set aside.
  • Drizzle remaining barbecue sauce evenly over foil packs.
  • Fold the ends of the foil together and seal open ends closed tightly.
  • Place foil packs on the grill and close lid.
  • Cook for 15-20 minutes, turning over halfway through, until chicken is cooked through and peppers are tender.
  • Carefully open foil packs and serve with reserved barbecue sauce, if desired.

Nutrition Facts : Servingsize 1 serving, Calories 718 kcal, Fat 2 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 3991 mg, Carbohydrate 172 g, Sugar 144 g, Protein 3 mg

FOIL-PACK CHICKEN AND ARTICHOKE DINNER



Foil-Pack Chicken and Artichoke Dinner image

.

Provided by Allrecipes Member

Time 50m

Yield 6

Number Of Ingredients 7

3 cups MINUTE White Rice, uncooked
3 cups warm water
6 (4 ounce) small boneless skinless chicken breast halves, 1/2 inch thick
1 (13.75 ounce) can artichoke hearts, drained and quartered
2 cups chopped tomatoes
½ cup KRAFT Zesty Italian Dressing
¼ cup pesto

Steps:

  • Preheat oven to 400 degrees F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the 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 packets in single layer in 15x10x1-inch baking pan.
  • Bake 30 to 35 min. or until chicken is cooked through (170 degrees F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.

Nutrition Facts : Calories 269 calories, Carbohydrate 10.6 g, Cholesterol 69.2 mg, Fat 10.3 g, Fiber 3.3 g, Protein 30.9 g, SaturatedFat 1.7 g, Sodium 631.3 mg, Sugar 2 g

FOIL PACK TACO CHICKEN DINNER



Foil Pack Taco Chicken Dinner image

This taco chicken dinner is made to taste like the recipe I received in an email from a popular name brand website. A very quick and easy meal for those busy weekends. Also included in the Zaar World Tour 2005, Mexico.

Provided by lauralie41

Categories     One Dish Meal

Time 50m

Yield 4 packet, 4 serving(s)

Number Of Ingredients 6

4 small boneless skinless chicken breast halves (1 lb.)
4 teaspoons taco seasoning mix, Taco Bell Home Originals
2 cups potatoes, thinly sliced peeled
1 cup cheese, Shredded Kraft Mexican Style
1/2 cup salsa, Taco Bell Home Originals Garden
1/4 cup sour cream, Breakstone or Knudsen

Steps:

  • Preheat oven to 400 degrees. Sprinkle taco seasoning mix evenly over chicken, set aside. Using four large sheets of aluminum foil; place 1/2 cup of potatoes on center of each sheet. Layer one chicken breast, 1/4 cup of cheese and 2 tablespoons of salsa on each pile of potatoes.
  • Bring up sides of foil. Double fold top and ends to seal each packet, leaving room for heat to circulate inside. Place each packet, in single layer, on a 15x10x1-inch baking pan.
  • Bake for approximately 25 minutes or until chicken is cooked through, no pink juices, and potatoes are fork tender. Remove the packets from oven and let stand for 5 minutes.
  • Using a sharp knife, cut slits in each foil packet to release steam before opening. To serve, place one packet on each of 4 plates and top with sour cream.

Nutrition Facts : Calories 320.6, Fat 11.5, SaturatedFat 6.6, Cholesterol 92.8, Sodium 556, Carbohydrate 18.1, Fiber 2.2, Sugar 1.6, Protein 35.3

EASY FOIL-PACK LEMON AND ROSEMARY CHICKEN DINNER RECIPE BY TASTY



Easy Foil-Pack Lemon And Rosemary Chicken Dinner Recipe by Tasty image

Here's what you need: olive oil, whole grain mustard, dijon mustard, dried thyme, dried rosemary, lemon zest, salt, ground black pepper, baby red potatoes, carrots, boneless, skinless chicken breasts, lemon, fresh rosemary, fresh parsley leaf

Provided by Ochi Scobie

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

2 tablespoons olive oil
1 tablespoon whole grain mustard
1 tablespoon dijon mustard
½ teaspoon dried thyme
¼ teaspoon dried rosemary
1 lemon lemon zest
¼ teaspoon salt
¼ teaspoon ground black pepper
8 baby red potatoes, quartered
4 carrots, large, sliced
4 boneless, skinless chicken breasts
1 lemon, thinly sliced
1 stalk fresh rosemary
2 tablespoons fresh parsley leaf, chopped

Steps:

  • Preheat oven to 425˚F (220˚C).
  • In a small bowl, combine olive oil, both mustards, thyme, rosemary, lemon zest, salt, and pepper. Whisk and set aside.
  • Cut four sheets of foil, about 14 inches (35 cm) long.
  • Divide potatoes and carrots into 4 equal portions and add to the center of each foil.
  • Drizzle with olive oil and season with salt and pepper.
  • Top each packet with the chicken. Using your fingers or a brush, work the mustard mixture onto the chicken. Top with lemon slices and fresh rosemary.
  • Fold the sides of the foil over the chicken, covering completely and sealing the packets closed. Place foil packets in a single layer on a baking sheet. Place into oven and bake until the chicken is cooked through and the potatoes and carrots are tender, about 30 minutes. Cooking time may take longer depending on the thickness of the breast.
  • Enjoy!

Nutrition Facts : Calories 600 calories, Carbohydrate 66 grams, Fat 13 grams, Fiber 8 grams, Protein 53 grams, Sugar 6 grams

THE BEST STUFFED ARTICHOKES



The Best Stuffed Artichokes image

Stuffed artichokes were the "something special" on the table at all of my holiday gatherings and special occasions growing up. My grandmother would make them, and now the tradition has been passed on to the rest of the family. We would "fight" over the artichoke heart at the end. The filling is like a very moist dressing/stuffing you would have at Thanksgiving, but amped up with lots of garlic and cheese. The bottom of the artichoke leaves are tender and meaty with a subtle earthy, artichoke flavor. I like to dip the heart in a lemony mayo or butter at the end. Serve as a family-style appetizer or as part of a meal alongside a salad and grilled chicken.

Provided by NicoleMcmom

Categories     Artichoke Recipes

Time 1h35m

Yield 8

Number Of Ingredients 10

4 large whole artichokes
1 lemon
1 ½ cups plain dry bread crumbs
1 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley, plus more for garnish
6 cloves garlic, minced
4 teaspoons kosher salt, divided
1 teaspoon ground black pepper
½ cup olive oil
2 ½ cups water

Steps:

  • Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
  • Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
  • Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
  • Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
  • Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

Nutrition Facts : Calories 252.5 calories, Carbohydrate 25.5 g, Cholesterol 1.7 mg, Fat 15.3 g, Fiber 6 g, Protein 6.4 g, SaturatedFat 2.5 g, Sodium 1217.2 mg

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EASY HAWAIIAN CHICKEN FOIL PACKETS - FAVORITE FAMILY RECIPES
2020-05-29 Lay out a sheet of foil and place one chicken breast, some pineapple, and a few peppers and onions on top of the foil. Drizzle some extra marinade over the top. Roll up the foil so the food is entirely covered. Make sure sauce isn’t leaking out of any edges. Grill over medium high heat for 20 minutes.
From favfamilyrecipes.com


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