Last weekend Tyler and I went to a Medieval Festival up at the state hospital. Some friends from our studio are into this Medieval stuff. They invited us to come and check it out. It was pretty fun. We got to dress up and watch some cool sward fighting and just hang out up there. Tyler said I looked like I was wearing a gaint potato sack. I fit in tough.
Tyler looking like a stud.

Guess who?

Yummy food!!!!

I made this the other night for dinner and it is SO yummy! I marinated the chicken over night and didn't put any tomatoes in it but it still tasted so good.

Foil-Pack Chicken & Artichoke Dinner

Prep Time:
10 min
Total Time:
50 min
Makes:
6 servings, one packet each
What You Need
3 cups instant white rice, uncooked
3 cups warm water
6 small boneless skinless chicken breast halves (1-1/2 lb.), 1/2 inch thick
1 can (13-3/4 oz.) artichoke hearts, drained, quartered
2 cups chopped tomatoes (about 2 large)
1/2 cup KRAFT Zesty Italian Dressing
1/4 cup pesto
Make It
PREHEAT oven to 400°F. Mix rice and water; spoon evenly onto center of each of six large sheets of heavy-duty foil. Top each with 1 chicken breast. Cover evenly with the artichokes and tomatoes, then drizzle evenly with the combined dressing and pesto.
BRING up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place packets in single layer in 15x10x1-inch baking pan.
BAKE 30 to 35 min. or until chicken is cooked through (170°F). Remove packets from oven; let stand 5 min. Place one packet on each of six dinner plates. Cut slits in foil with sharp knife to release steam before opening.