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Yield
Makes 4 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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.

Step 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.

Step 5

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

Step 6

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

Cooking School Cookbook, Spring 1998

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