2 tbsp. flour
1 lg. (14 x 20 inch) Reynolds oven cooking bag
1 envelope Lipton onion-mushroom or onion recipe soup mix
1 tsp. basil leaves
1 clove garlic, minced (optional)
1 (14 1/2 oz.) can tomatoes
3 medium carrots, cut in strips
3 medium zucchini, cut in 1 inch pieces
2 whole chicken breasts, split
Paprika

Preheat oven to 350 degrees. Shake flour in Reynolds bag. Place in 13 x 9 x 2 inch baking pan. Add soup mix, basil, garlic, and tomatoes. Squeeze bag gently to blend ingredients and break up tomatoes. Cut carrots in strips (2 x 1/4 inch). 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. Sprinkle chicken with paprika; place in bag on top of vegetables. Close bag with nylon tie; make 6 (1/2 inch) slits in top. Cook 50 minutes or until chicken is tender. Remove from oven; open bag. Arrange chicken on serving platter. Stir vegetables and sauce, then spoon over chicken. Makes 4 servings.