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Ingredients
- 1 Reynolds Oven Bag
- 2 tbsp flour
- 1 jar chicken gravy
- 1/2 to 1 tsp dried basil
- 4 medium carrots, thinly sliced
- 2 stalks of celery, thinly sliced
- 1 small onion, thinly sliced
- 4 boneless, skinless chicken breast halves
- rotisserie chicken seasoning
Preparation
Step 1
Preheat oven 350F
Shake flour in Reynolds Oven Bag. Place bag in 13x9x2-inch baking pan with opening towards wide side of pan. Add gravy and basil. Squeeze bag to blend flour.
Add vegetables to bag; arrange around outside edges of bag. Coat chicken with rotisserie seasoning; place in center of bag.
Close bag with nylon tie. Cut 6 1/2 inch slits in top of bag; tuck ends of bag in pan.
Bake 35 to 40 minutes or until chicken is tender. Remove chicken to serving platter; stir gravy and vegetables before serving.