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Lemon-Rosemary Chicken

1 Oven bag (large size 14 x 20-inch)
1 tablespoon all-purpose flour
1 medium onion, cut in half and sliced
1 (16-ounce) package frozen stir-fry vegetable medley
1 tablespoon chopped fresh or dried rosemary, divided
2 teaspoons lemon pepper, divided
1/2 teaspoon salt, divided
4 boneless, skinless chicken breasts

1. Preheat oven to 350*F (175*C).
2. Place oven bag in a 13 x 9 x 2-inch baking dish. Add flour; twist end of oven bag, and shake to coat.
3. Add onion, vegetables, 1 1/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt to oven bag; squeeze bag to blend ingredients.
4. Sprinkle chicken breasts with remaining 11/2 teaspoons rosemary, 1 teaspoon lemon pepper, and 1/4 teaspoon salt. Arrange chicken over vegetables in an even layer.
5. Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.
6. Bake at 350*F (175*C) for 40 minutes or until chicken is done and vegetables are tender.

Makes 4 servings.