Creamy Chicken Parmesan Foil Dinner Packet

 

1 1/2

cups uncooked instant brown rice

1 1/2

cups water

18

asparagus spears, cut into 1-inch pieces

3/4

cup red bell pepper strips (1/2x1-inch pieces)

6

boneless skinless chicken breasts (about 2 1/2 lb)

Salt and pepper, if desired

1

can (18 oz) Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce

1/2

cup shredded Parmesan cheese

• 1 Heat oven to 350°F. In medium bowl, mix rice and water. Soak 5 minutes; drain. Stir in asparagus and bell pepper.
• 2 Cut 6 (12x15-inch) sheets of heavy-duty foil. Spray center of one side of each with cooking spray. Spoon one-sixth of rice mixture (about 3/4 cup) on center of each sheet. Top each with 1 chicken breast. Sprinkle chicken with salt and pepper.
• 3 Pour about 1/3 cup cooking sauce over each chicken breast. Sprinkle with Parmesan cheese.
• 4 Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal. Place pockets on ungreased cookie sheet with sides.
• 5 Bake 45 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).