Chicken with Rainbow Peppers Dinner
SUBMITTED BY: Reynolds Kitchens
"Kept vacuum-sealed in a freezer bag until ready to defrost and bake,
this chicken and vegetable dinner makes a low-fuss and tasty weeknight
meal."
SERVINGS & SCALINGOriginal recipe yield: 4 servings
US METRIC
About scaling and conversions
INGREDIENTS
1 Reynolds® Handi-Vac⢠Vacuum Sealer
1 Reynolds® Handi-Vac⢠Vacuum Freezer Bag, Gallon Size
1 red bell pepper, sliced
1 green bell pepper, sliced
1 yellow bell pepper, sliced
1 medium onion, sliced
1 (1 ounce) package herb and garlic dip and soup mix, divided
4 boneless, skinless chicken breast halves
2 tablespoons olive oil
Hot cooked rice (optional)
DIRECTIONS
Place vegetables in an even layer in Reynolds Handi-Vac Vacuum Freezer
Bag. Sprinkle with 1 tablespoon seasoning blend. Mix remaining seasoning
blend with olive oil; set aside. Place chicken in freezer bag in an even
layer on top of vegetables with food touching the textured layer inside
the bag. Pour seasoning blend mixture over chicken. Seal bag.
Vacuum bag with Vacuum Sealer until bag tightens around food. Freeze
immediately. When ready to cook, defrost completely in refrigerator.
Preheat oven to 400 degrees F. Line a 13x9x2-inch pan with Reynolds
Wrap® Heavy Duty Foil. Place defrosted chicken and peppers in
foil-lined pan in an even layer; discard any remaining liquid in bag.
Bake 35 to 40 minutes or until chicken is done. If desired, serve over
hot cooked rice.
May the spirit of Christmas bring you peace,
The gladness of Christmas give you hope,
The warmth of Christmas grant you love Merry Christmas~Angelique~
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