Lemon-Rosemary Chicken

Ingredients

• 1 tablespoon flour all-purpose
• 1 tablespoon rosemary fresh divided chopped
• 2 teaspoons lemon pepper divided
• 1 medium onion sliced cut in half and
• 0.5 teaspoon salt divided
• 4  chicken breasts boneless skinless
• 1 large size oven bag (large size -- 14- x 20-inch)
• 16 ounce stir-fry vegetable medley frozen

Equipment

• oven
• baking pan

Directions

1. Preheat oven to 35
2. Plae oven bag in a 13- x 9-inch baking dish.
3. Add flour; twist end of oven bag, and shake to coat.
4. 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.
5. 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.
6. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
7. Bake at 350 for 40 minutes or until chicken is done and vegetables are tender.