4 Boneless, skinless chicken breast (4 oz. - 5 oz. breasts)
3 teaspoons Garlic herb seasoning or Italian seasoning
1 teaspoon Paprika
1/4 cup Cheddar cheese, shredded
1 pkg. Rice pilaf, prepared
Preheat oven to 425ºF.
Set out 4 each 10 inch x 10 inch squares of foil. Fold over 2 sides (perpendicular) to create folded edges.
Spray top side of the foil squares with cooking spray.
In a small bowl stir the seasoning and the paprika together. Evenly sprinkle seasoning/paprika mixture on each foil sheet (1 tsp. per foil sheet).
Place chicken breast, skinned side down, on piece of seasoned foil at the bottom folded edge. Scoop 1/2 Cup of Bob Evans broccoli cheddar casserole onto the center of each chicken breast. Sprinkle about 1 T. shredded cheddar cheese on top of broccoli filling for each chicken breast.
Carefully fold foil, lifting bottom folded corner edge and chicken breast folding in half to the top corner to form a triangle. Avoid spilling the filling out of the sides of the chicken and foil.
Fold over the remaining 2 sides of foil, folding the edges twice to create a sealed “pouch”. It is important that the edges are sealed and will trap in steam.
Place chicken on a cookie sheet and cook chicken to 165ºF, about 25 to 35 minutes.
Allow chicken to rest 5 minutes before unwrapping. Reserve extra sauce in foil and place chicken over rice pilaf. Pour remaining sauce over top of chicken and rice.
The action values may vary due to portion size, preparation of product, additional condiments and substitution of ingredients.
Different products may contain allergens such as milk, wheat, egg, soy, peanuts tree nuts, fish and shellfish. If you are sensitive to allergens, always check the labels before use.