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

Chicken with Artichokes & Olives from the Reynolds site!

4

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

4

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

3

tablespoons chopped fresh oregano, or 1 teaspoon dried oregano

 

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 teaspoon chicken bouillon granules to water when cooking)

 

Lemon wedges

 

Fresh oregano (optional)


PREHEAT 
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

Replies