Greek Chicken with Artichokes and Sun-Dried Tomatoes

4 sheets (12x18-inches each) Reynolds Wrap® Everyday® Heavy Duty Aluminum Foil
1 jar (7 to 8 oz.) sun-dried tomatoes, packed in oil, divided
2 cups cooked orzo pasta*
2 jars (7 oz. each) marinated artichoke hearts, quartered
1 can (3.8 oz.) sliced black olives, drained, divided
4 boneless, skinless chicken breast halves (1 to 1 1/4 lb.)
2 packages (4 oz. each) crumbled feta cheese with garlic and herbs
2 teaspoons fresh lemon juice
1/4 cup chopped fresh parsley

Preheat oven to 450F or preheat grill to medium-high.

Drain sun-dried tomatoes, reserving 1 tablespoon oil. Cut sun-dried tomatoes into thin strips.

Combine reserved oil, half of tomato strips, orzo, artichokes and half of olives.

Center one-fourth of orzo mixture on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil.

Slice each chicken breast half into four strips; place over orzo mixture. Top with cheese, remaining tomato strips and olives; drizzle with lemon juice.

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 14 minutes in covered grill. Sprinkle with parsley before serving.

*1 cup uncooked orzo pasta will yield 2 cups cooked.

Servings: 4
Source: Reynolds Kitchens