I got this recipe off of a Reynolds Oven Bag Cooking Guide insert. It is one of our family's favorites!
1 Reynolds Oven Bag - Large Size
2 tablespoons flour
1 can (10 oz.) diced tomatoes with green chilies
2 tsp. chopped canned or fresh jalapeno pepper (optional)
6 chicken pieces
1 can (15 oz.) black beans, rinsed and drained
1 medium yellow or red bell pepper, cut in large chunks
Hot cooked rice
Preheat oven to 350 degrees. Shake flour in Oven Bag. Place bag in 13x9x2-inch baking pan with opening towards west side of pan. (Oddly specific, right?)
Add tomatoes and jalapeno, if desired, to oven bag; squeeze bag to blend in flour. Sprinkle chicken with seasoned salt; add to bag in an even layer. Arrange beans and yellow or red pepper around chicken.
Close oven bag with nylon tie. Cut six 1/2-inch slits in top of bag; tuck ends of bag in pan.
Bake 45 to 50 minutes until meat thermometer reaches 180 degrees. Serve over hot rice if desired.
The picture on the oven bag insert showed that they used bone in chicken legs and thighs. I always just use chicken breast tenderloins. Then I cut the cooking time to 35-40 minutes. When we don't have jalapenos, I just sprinkle a little bit of chili powder in to give it a little bit of heat. I also prefer red pepper over yellow pepper, but both are good. This recipe is definitely a keeper!