Lemon-Rosemary Chicken

• 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

1. Preheat oven to 350u0b0.
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 350u0b0 for 40 minutes or until chicken is done and vegetables are tender.

flour, onion, vegetable medley, rosemary, lemon pepper, salt, chicken breasts

Taken from www.myrecipes.com/recipe/lemon-rosemary-chicken (may not work)