Title: Short cut salsa chicken
 Categories: Poultry, Misc, Low fat
      Yield: 4 Servings
 
MMMMM-----------------FORMATTED BY TRISH MCKENNA----------------------
      1    Reynolds Oven Bag, large
           -size (14"x20")
      2 tb Flour
     16 oz Jar mild chunky-style salsa
      4    Skinless, bone-in chicken
           -breast halves
      1 md Green bell pepper, cut in
           -rings
 
     Preheat oven to 350 degrees F.
     Shake flour in Reynolds Oven Bag; place in 13x9x2-inch baking pan.
     Add salsa to oven bag.  Squeeze oven bag to blend in flour. Add
  chicken to oven bag.  Turn oven bag to coat chicken with sauce.
  Arrange chicken in an even layer in oven bag. Place pepper rings over
  chicken.
     Close oven bag with nylon tie; cut six 1/2-inch slits in top.
     Bake until chicken is tender, 35 to 40 minutes.
  
     No nutritional information available.
  
     FROM: Reynolds Metals recipe folder.  Formatted to MM by Trish
  McKenna, 5/19/96.