Italian Chicken
1 Reynolds Oven Cooking Bag large size (14 by 20 inches)
2 tbsp flour
1 14-oz. jar spaghetti sauce
4 bone-in chicken breast halves, skin removed
1 medium green pepper, coarsely chopped
1 8-oz. pkg. pasta, cooked
Preheat oven to dg350. Shake flour in bag. Place in 13- by 9- by
2-inch baking pan. Add spaghetti sauce to bag. Squeeze bag to blend
ingredients. Add chicken and green pepper to bag. Turn bag to coat
chicken with sauce. Arrange chicken in even layer. Close bag with
nylon tie. Cut six 1/2 inch slits in top. Bake until tender--35-40
minutes. Serve over hot pasta.
Serves 4.
Variation, for four skinless, boneless, chicken breast halves
subtract 10 minutes. For eight skinless pieces add 10 minutes.
Sherri
--~--~---------~--~----~------------~-------~--~----~
Access the Recipes And More list archives at:
http://www.mail-archive.com/recipesandmore%40googlegroups.com/
Visit the group home page at:
http://groups.google.com/group/RecipesAndMore
-~----------~----~----~----~------~----~------~--~---
