1 lg Reynolds oven bag

      1 tb Flour

      3 tb Fresh lemon juice

      4    Chicken breast halves

           -- bone in
      2 ts Basil leaves

      1 ts Seasoned salt

      1 sm Onion; sliced

           -- separated into rings
  Preheat oven to 350 F.
  Shake flour in oven bag; place in 13x9x2" baking pan.  Add lemon
  juice to bag.  Squeeze bag to blend ingredients.  Remove skin from
  chicken, if desired.  Place chicken in bag.  Turn bag to coat chicken
  with sauce. Arrange chicken in an even layer; sprinkle with basil and
  seasoned salt. Place sliced onion over chicken.  Close bag with nylon
  tie; cut 6 half-inch slits in top.  Bake until chicken is tender, 30
  to 35 minutes. Let stand in bag 5 minutes.
  In brochure that came with package of Reynolds large (19x23.5") oven
  bags. Richmond, VA: Consumer Products Division/Reynolds Metals
  Company, 1988. Typed for you by Cathy Harned.