Inside the Kitchen

Chicken with Artichokes & Olives
October 1, 2012 at 3:27 PM

Chicken with Artichokes & Olives from the Reynolds site!


sheets (12x18-inches each) Reynolds Wrap® Non-Stick Foil


boneless, skinless chicken breast halves (1 to 1 1/4 pounds)


tablespoons chopped fresh oregano, or 1 teaspoon dried oregano


Salt and pepper


jar (6 1/2 oz.) marinated artichoke hearts, undrained


jar (7 1/4 to 8 oz.) roasted red peppers, drained and chopped


Kalamata olives, pitted and halved lengthwise


Hot cooked rice (add 1 teaspoon chicken bouillon granules to water when cooking)


Lemon wedges


Fresh oregano (optional)

oven to 450°F or grill to medium-high.

CENTER one chicken breast half on each sheet of Reynolds Wrap Non-Stick Foil with non-stick (dull) side toward food. Sprinkle with oregano, salt and pepper. Top with artichoke hearts and marinade, roasted red peppers and olives. 

BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.

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. 

Number of Servings: 4

Nutrition Information:
(Per Serving)

calories   453
grams fat   9
milligrams cholesterol   83
milligrams sodium   1164
grams carbohydrates   56
grams protein   37


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