Foil Pack Creamy Pesto Chicken Rice Recipes

FOIL-PACK CREAMY PESTO CHICKEN & RICE

Steps:

• Heat oven to 400°F.
• Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
• Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
• Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.

GRILLED PESTO CHICKEN PACKS

Steps:

• Heat coals or gas grill for direct heat. Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini on one side of four 18x12-inch sheets of heavy-duty aluminum foil. Spoon 2 tablespoons pesto over chicken mixture on each sheet.
• Fold foil over chicken and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Place packets on plates. Cut large X across top of packet; fold back foil.

FOIL PACKED PESTO CHICKEN

Steps:

• Place 1 chicken breast half, 2 sliced tomatoes and 1 sliced zucchini in each packet.
• Spoon 2 Tablespoons of basil pesto over each chicken.
• You can use 8 18 x 12 inch sheets of heavy duty foil if you don't want to purchase the foil packets.
• Make sure you double fold ends by folding 1/2 inch and then repeating the 1/2 inch fold.
• Remember to leave space on sides for circulation and expansion.
• Cover and grill packets 4 to 5 inches from medium heat.
• Cook 20 to 25 minutes or until juice of chicken is no longer pink.
• To serve, cut a large"X" across top of packet to let steam escape.
• This also can be cooked in a 375 degree oven for 25 minutes or until juices run clear.

FOIL-PACK CREAMY PESTO CHICKEN & RICE

Steps:

• Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
• Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
• Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.

FOIL-PACK CREAMY PESTO CHICKEN & RICE

Steps:

• Heat oven to 400°F.
• Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
• Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
• Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.

CHICKEN AND RICE CASSEROLE FOIL PACKS

Steps:

• Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
• Measure 1/2 cup of the condensed soup, and reserve. In 4-cup glass measuring cup, mix remaining condensed soup, the chicken broth and 1 teaspoon of the seasoning; beat with whisk to blend. Add instant rice; stir and let stand about 8 minutes or until most of the liquid is absorbed. Stir in carrots and peppers.
• Season chicken with remaining 2 teaspoons seasoning; place on center of each sheet of foil. Dividing evenly, spoon rice and vegetable mixture around each chicken breast. Divide any remaining soaking liquid over tops of breasts. Spread 2 tablespoons reserved soup over each breast; evenly top with bacon.
• Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 10 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil, and garnish with green onions.