Recipe for Lemon-Rosemary Chicken 
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Yield:
4
Ingredients:
Amount Ingredient
1 lrg oven bag - (14" by 20")
1 tbl all-purpose flour
1 med onion halved, sliced
1 pkt frozen stir-fry vegetable medley - (16 oz)
1 tbl chopped fresh or dried rosemary divided
2 tsp lemon pepper divided
1/2 tsp salt divided
Instructions:
Instructions: Preheat oven to 350 degrees. Place oven bag in a 13- by 9-inch baking dish. Add flour; twist end of oven bag, and shake to coat.

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.

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

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

This recipe yields 4 servings.

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