Ingredients
- 2 cups cooked long-grain white rice
- 4 small boneless skinless chicken breasts (1 lb.)
- 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
- 1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
- 1/2 cup sun-dried tomatoes
- chopped
- 2 Tbsp. milk
- 1 can (14 oz.) artichoke hearts
- drained
- halved
- 2 Tbsp. KRAFT Shredded Parmesan Cheese
Instructions
- Heat oven to 400F.
- 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 (165F).
- Let stand 5 min.
- Cut slits in foil to release steam before opening each packet.
- Sprinkle with Parmesan before serving.
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