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Chicken with Artichokes & Olives




Source of Recipe


reynoldskitchens.com






List of Ingredients



• 4 sheets (12 x 18-inches each) Reynolds Wrap release non-stick foil
  
• 4 boneless, skinless chicken breast halves (1 to 1 1/4 lbs)
  
• 3 T chopped fresh oregano, or 1 tsp dried
  
• salt and pepper
  
• 1 jar (6 1/2 oz) marinated artichoke hearts, undrained
  
• 1 jar (7 1/4 to 8 oz) roasted red peppers, drained and chopped
  
• 16 kalamata olives, pitted and halved lengthwise
  
• hot cooked rice (add 1 tsp chicken bouillon granules to water when cooking)
  
• lemon wedges
  
• fresh oregano (optional)
  






Instructions



1. Preheat oven to 450 degrees or grill to medium high.
   
2. Center one chicken breast half on each sheet of foil with dull side toward food. Sprinkle with oregano, salt and pepper. Top with artichoke hearts and marinade, roasted red peppers and olives.
   
3. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
   
4. Bake 18 to 22 minutes on a cookie sheet in oven OR grill 10 to 12 minutes in covered grill. Serve with rice. Garnish with lemon wedges and fresh oregano, if desired.
   






Final Comments


Number of Servings: 4