 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 oven bag (large size -- 14- x 20-inch) |
1 tablespoon all-purpose flour |
1 medium onion, cut in half and sliced |
1 (16-ounce) package frozen stir-fry vegetable medley |
1 tablespoon chopped fresh or dried rosemary, divided |
2 teaspoons lemon pepper, divided |
1/2 teaspoon salt, divided |
4 boneless, skinless chicken breasts |
Directions:
1. Preheat oven to 350°.
2. Plae oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake to coat.
3. Add onion, vegetables, 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt to oven bag; squeeze bag to blend ingredients.
4. Sprinkle chicken breasts with remaining 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt. Arrange chicken over vegetables in an even layer.
5. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
6. Bake at 350° for 40 minutes or until chicken is done and vegetables are tender.
|
|