Lemon-Rosemary Chicken

recipe

Yield:

Makes 4 servings

Recipe from

Southern Living

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

Preparation

Preheat oven to 350°.

Plae oven bag in a 13- x 9-inch baking dish. Add flour; twist end of oven bag, and shake to coat.

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.

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.

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

Bake at 350° for 40 minutes or until chicken is done and vegetables are tender.