Foil Packed Chicken Artichoke Dinner Recipes

FOIL-PACK ARTICHOKE & CHICKEN DINNER

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.

FOIL-PACKET CHICKEN PUTTANESCA

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.

FOIL PACK TACO CHICKEN DINNER

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.

FOIL-PACK CHICKEN AND ARTICHOKE DINNER

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.

BBQ HAWAIIAN CHICKEN FOIL DINNER PACK

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.