4 Chicken cutlets; skinless
1 Spaggetti sauce (jar)
1 Green pepper; medium,
–chopped 1 Reynolds Cooking Bag
2 tb Flour
Use the flour to coat the cooking bag. Place the jar of sauce in the bag and add the chicken cutlets and green peppers. Tie the bag with the nylon tie and toss to coat chicken. Flatten the bag in a baking dish. Put 6 1/2 inch slits in top of bag. Place in oven for 40 minutes. Serve over pasta. It’s quick and tastes great! Use a spicy sauce if you like more umph… Source of recipe is Amy Rundbaken (WPFF99A) on Prodigy. Dennis Spivey, Prodigy Food & Wine Board