| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Misc, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
|
Reynolds Oven Bag, large size (14"x20") |
| 2 |
tb |
Flour |
| 1 |
|
Envelope golden onion soup mix |
| 1 |
c |
Water |
| 3 |
md |
Carrots, cut in 1-inch pcs. |
| 2 |
md |
Red potatoes, cut in small wedges |
| 1 |
md |
Green bell pepper, cut in cubes |
| 6 |
|
Chicken pieces, skin removed |
|
|
Seasoned salt, paprika |
INSTRUCTIONS
FORMATTED BY TRISH MCKENNA
Preheat oven to 350 degrees F.
Shake flour in Reynolds Oven Bag; place in
13x9x2-inch baking pan.
Add onion soup mix and water to oven bag. Squeeze
oven bag to blend flour. Add carrots, potatoes and
green pepper to oven bag. Turn oven bag to coat
ingredients with sauce. Sprinkle chicken with seasoned
salt and paprika. Arrange chicken in an even layer in
oven bag with vegetables around chicken.
Close oven bag with nylon tie; cut six 1/2-inch
slits in top.
Bake until chicken is tender, 55 to 60 minutes.
No nutritional information available.
FROM: Reynolds Metals recipe folder. Formatted to
MM by Trish McKenna, 5/19/96.
Posted to MM-Recipes Digest V3 #223
Date: Sat, 17 Aug 1996 07:31:05 PST
From: jlewis1@juno.com (Julie L. Lewis)
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”