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Chicken with Artichokes & Olives

Posted by on Oct. 1, 2012 at 3:27 PM
  • 6 Replies

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
by on Oct. 1, 2012 at 3:27 PM
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Replies (1-6):
by New Member on Oct. 1, 2012 at 3:29 PM

 That sounds yummy. Wish I had some roasted red peppers. I would make this tonight.

by Rhonda on Oct. 1, 2012 at 3:53 PM
by Charlene on Oct. 1, 2012 at 4:25 PM


by Member on Oct. 1, 2012 at 8:04 PM

 thanks for sharing

by on Oct. 2, 2012 at 1:02 PM

Sounds interesting

by Bronze Member on Oct. 2, 2012 at 1:03 PM


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