4 small boneless skinless chicken breasts (1 lb.)
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup pesto
1/2 cup sun-dried tomatoes, chopped
2 Tbsp. milk
1 can (14 oz.) artichoke hearts, drained, halved
2 Tbsp. KRAFT Shredded Parmesan Cheese
1. Heat oven to 400°F.
2. Spoon rice onto centers of 4 large sheets heavy-duty foil. Top each with a chicken breast.
3. Combine cream cheese spread, pesto, tomatoes and milk until blended. Add artichokes; spoon over chicken. Fold to make packet. Place in rimmed baking sheet.
4. Bake 30 min. or until chicken is done (165°F). Let stand 5 min. Cut slits in foil to release steam before opening each packet. Sprinkle with Parmesan before serving.