Balsamic Chicken with Peppers and Onions

Bethanne DelColle, the business office manager at Englewood Healthcare and Rehabilitation, submitted this recipe to the Consulate Family Cookbook. Bethanne said her kids love this healthy chicken dish and ask her to make it all the time.

Ingredients:

4 boneless, skinless chicken breasts

1 bottle of balsamic vinaigrette dressing

1 onion

3 Cubanelle peppers

1 Tablespoon flour

Reynolds oven cooking bag

Instructions:

1. Preheat oven to 350 degrees.
2. Slice the chicken breasts so they are thin.
3. Slice the onions into rings and then cut into one inch pieces.  Also slice the peppers into rings, remove the seeds, and cut into 1 inch pieces.
4. Place the chicken and vegetables into the oven bag then cover with balsamic vinaigrette dressing.  Sprinkle 1 tablespoon of flour over the top.
5. Place oven bag on a baking sheet and cook for 1 hour.
6. Serve over rice.