2 tbsp. flour
1 lg. Reynolds cooking bag
1 env. Lipton Onion Soup Mix
1 tsp. basil leaves
1 clove garlic, minced
1 can whole tomatoes, 14 1/2 oz.
3 med. carrots
3 med. zucchini
2 whole chicken breasts, split (4 pieces)
Paprika

Preheat oven to 350 degrees F. Shake flour in cooking bag; place in 13x9x2 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. Bake 50 minutes or until tender. Serve over rice.