Recipe From: reynoldskitchens.com
Prep: 5 min/ Makes: 2 servings
Prep: 5 min/ Makes: 2 servings
2 sheets (12X18-inches each) Reynolds Wrap® Release® Non-Stick Foil
2 boneless, skinless chicken breast halves (1/2-3/4 lb.)
½ teaspoon dried Italian seasoning
1 package (9oz.) refrigerated cheese tortellini
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
½ can (from a 2.25oz. can) sliced ripe olives, drained
2 boneless, skinless chicken breast halves (1/2-3/4 lb.)
½ teaspoon dried Italian seasoning
1 package (9oz.) refrigerated cheese tortellini
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
½ can (from a 2.25oz. can) sliced ripe olives, drained
Preheat grill to medium-high or oven to 450°F.
Center one chicken breast half on each sheet of foil with non-stick (dull) side toward food. Sprinkle with Italian seasoning. Arrange tortellini around chicken. Spoon tomatoes and olives over tortellini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 20-25 minutes on a cookie sheet in oven or grill 14-18 minutes in covered grill.
Center one chicken breast half on each sheet of foil with non-stick (dull) side toward food. Sprinkle with Italian seasoning. Arrange tortellini around chicken. Spoon tomatoes and olives over tortellini. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Bake 20-25 minutes on a cookie sheet in oven or grill 14-18 minutes in covered grill.
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