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Lemon-Rosemary Chicken

Yield Makes 4 servings


  • 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

How to Make It

  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.

Cooking School Cookbook, Spring 1998