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Spanish Romesco Chicken and Rice Foil Packs

Name: Spanish Romesco Chicken and Rice Foil Packs
Prep time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 can (14.5 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained; 1/2 cup Progresso™ plain panko crispy bread crumbs; 1/4 cup jarred roasted red bell peppers; 1 teaspoon smoked paprika; 1/4 teaspoon salt; 2 cups Progresso™ chicken broth (from 32-oz carton); 2 cups uncooked instant white rice; 3 tablespoons butter, melted; 1 1/2 teaspoons chopped fresh oregano leaves; 1 teaspoon smoked paprika; 1/2 teaspoon salt; 4 boneless skinless chicken breasts (6 oz each); 1/4 cup chopped roasted, salted almonds; 1 teaspoon grated orange peel; 2 tablespoons pitted, halved kalamata olives, if desired

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Kitchen Tested

Spanish Romesco Chicken and Rice Foil Packs

Prep 25 min
Total 45 min
Servings 4

Find all the sumptuous, warming flavors of Spain neatly folded up in these easy foil packs. What takes this meal over the top is our easy Romesco Sauce; you’re going to want to put it on everything.

By Tablespoon Kitchens

Updated March 27, 2017

Ingredients

Romesco Sauce

1 can (14.5 oz) Muir Glen™ organic fire-roasted crushed tomatoes, undrained
1/2 cup Progresso™ plain panko crispy bread crumbs
1/4 cup jarred roasted red bell peppers
1 teaspoon smoked paprika
1/4 teaspoon salt

Foil Pack

2 cups Progresso™ chicken broth (from 32-oz carton)
2 cups uncooked instant white rice
3 tablespoons butter, melted
1 1/2 teaspoons chopped fresh oregano leaves
1 teaspoon smoked paprika
1/2 teaspoon salt
4 boneless skinless chicken breasts (6 oz each)

Toppings

1/4 cup chopped roasted, salted almonds
1 teaspoon grated orange peel
2 tablespoons pitted, halved kalamata olives, if desired

Steps

1

Place Romesco Sauce ingredients in blender. Cover and blend on high speed 1 to 2 minutes or until very smooth. Set aside.
2

Heat gas or charcoal grill. Cut 4 (18x12-inch) sheets of heavy-duty foil. Spray with cooking spray.
3

In medium bowl, mix chicken broth and instant rice; stir and let stand about 8 minutes or until most of liquid is absorbed. Stir in 2 tablespoons of the melted butter and the oregano.
4

Meanwhile, in large bowl, mix remaining 1 tablespoon melted butter, the 1 teaspoon smoked paprika and the 1/2 teaspoon salt. Add chicken, and turn to coat. Place chicken breast on center of each sheet of foil. Spoon rice mixture evenly around each chicken breast. Dividing evenly, spoon sauce over each chicken breast.
5

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.
6

Place packs on grill over medium heat. Cover grill; cook 10 minutes. Rotate packs 1/2 turn; cook 9 to 11 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove packs from grill; cut large X across top of each pack. Carefully fold back foil. Top with almonds, orange peel and olives.
7

To make in oven, place packs on cookie sheet. Bake at 375°F 35 to 40 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Add toppings as directed above.

To remove peel from oranges, use a bartender’s channel zester or microplane.
Love the flavor of the Romesco Sauce? It’s also delicious served over fish, lamb or vegetables.

Nutrition Facts

Serving Size: 1 Serving

Calories: 620

Calories from Fat: 180

Total Fat: 20g; 31%

Saturated Fat: 7g; 37%

Trans Fat: 0g

Cholesterol: 130mg; 43%

Sodium: 1260mg; 52%

Potassium: 420mg; 12%

Total Carbohydrate: 63g; 21%

Dietary Fiber: 3g; 13%

Sugars: 6g

Protein: 46g

% Daily Value*:

Vitamin A: 35%; 35%

Vitamin C: 15%; 15%

Calcium: 6%; 6%

Iron: 30%; 30%

Exchanges:

3 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 5 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;