Day 2: Dinner

Today I thought we'd do something that looks a little fancy (at least I think so).  And by fancy I mean it looks like something you would find in a restaurant.  I found this recipe a while back at Kraft.com and altered it a little (I alter pretty much every recipe I find), but it's still pretty close to the original and it is delicious.  As a bonus there are also very few dishes to clean when you are done cooking.  This recipe calls for instant rice, but if you have some rice already cooked you can use that instead.

FOIL PACK CHICKEN & ARTICHOKE DINNER


INGREDIENTS:

• 3 CUPS INSTANT WHITE RICE, UNCOOKED
• 3 CUPS WARM WATER
• 6 SMALL BONELESS, SKINLESS CHICKEN BREAST HALVES (1 1/2 lbs & 1/2 in thick)
• 1 CAN (13 3/4oz) ARTICHOKE HEARTS, DRAINED AND QUARTERED
• 24-30 GRAPE TOMATOES
• 1/2 CUP KRAFT SUN DRIED TOMATO VINAIGRETTE
• 1/4 CUP PEST 

 DIRECTIONS:

1. HEAT OVEN TO 400 DEGREES FAHRENHEIT
2. MIX RICE AND WATER (skip if using precooked rice)
3. SPOON RICE MIXTURE ONTO CENTERS OF 6 LARGE SHEETS OF HEAVY DUTY FOIL
4. TOP WITH CHICKEN, ARTICHOKES,AND TOMATOES
5. DRIZZLE WITH COMBINED DRESSING AND PESTO
6. BRING UP FOIL SIDES, DOUBLE FOLD THE TOP AND BOTH ENDS TO SEAL EACH PACKET LEAVING ROOM FOR HEAT CIRCULATION INSIDE
7. PLACE IN 15x10x1in PAN
8. BAKE 30 TO 35 MINUTES OR UNTIL CHICKEN IS DONE (165 DEGREES FAHRENHEIT)
9. REMOVE PACKETS FROM OVEN, LET STAND 5 MINUTES
10. CUT SLITS IN FOIL WITH SHARP KNIFE TO RELEASE STEAM BEFORE OPENING

**serve with asparagus,green beans, or a green salad for a bigger meal**