Categories: Chicken

Ingredients

• 2 tablespoons flour
• 1 large 14x20 oven cooking bag
• 1 envelope onion soup mix -- onion mushroom
• 1 teaspoon basil
• 1 clove garlic -- minced
• 1 14 oz. Can whole tomatoes
• 3 medium carrots
• 3 medium zucchini
• 2 skinless boneless chicken breasts -- split
• Paprika

Directions

1. Preheat oven to 350°. Shake flour in oven bag; place in 13×9 inch baking pan. Add soup mix, garlic, and tomatoes. Squeeze bag gently to blend ingredients and break up tomatoes.

2. Cut carrots in strips. Split zucchini lengthwise and cut in 1-inch pieces. Add vegetables; turn bag gently to coat vegetables with sauce. Arrange vegetables in an even layer.

3. Sprinkle chicken with paprika; place in bag on top of vegetables. Close bag with nylon tie; make 6 half-inch slits in top.

4. Cook 50 minutes or until chicken in tender. Remove from oven, open bag.

5. Arrange chicken on serving platter. Stir vegetables and sauce; then spoon over chicken.

6. r Serving (excluding unknown items): 217 Calories; 2g Fat (10.3% calories from fat); 30g Protein; 18g Carbohydrate; 4g Dietary Fiber; 69mg Cholesterol; 977mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 2 Vegetable; 0 Fat.

Email to a friend | Print this recipe | Back