All American Chicken And Vegetable Dinner

1. Preheat oven to 450*. Place a Reynolds Hot Bags Foil Bag in a 1 inch deep pan.

2. Mix water and flour; add to bag. Mix cheese and spices; sprinkle half over chicken. Place in bag in an even layer. Mix vegetables with remaining spice mixture; arrange on top of chicken.

3. TO SEAL, double fold open end of bag.

4. TO COOK, leave in pan and place in oven. Bake 55 to 60 minutes in oven.

5. USE OVEN MITTS and a knife to cut bag open. Fold back top for steam to escape.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	3.1332 g
Protein	22.9427 g
Carbohydrates	56.6417 g
Energy	327.8219 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2108 g
Water	411.6727 g
Aspartic acid	0.8599 g
Calcium, Ca	457.9887 mg
Lutein + zeaxanthin	1898.8303 g
Fiber, total dietary	10.1742 g
Fatty acids, total saturated 22:0	0.0011 g
Carotene, beta	1471.6496 g
Niacin	2.4306 mg
Vitamin A, RAE	152.3383 g
Arginine	0.407 g
Riboflavin	0.3316 mg
Tocopherol, beta	0.008 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0121 g
Fatty acids, total saturated 20:1	0.0309 g
Glutamic acid	1.0134 g
Sodium, Na	482.9868 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0478 g
Total lipid (fat)	3.1332 g
Manganese, Mn	0.9981 mg
Fructose	5.3734 g
Proline	0.2702 g
Fatty acids, total saturated 16:0	0.7449 g
Fatty acids, total saturated 8:0	0.0236 g
Sucrose	2.4193 g
Choline, total	52.5071 mg
Sugars, total	15.0347 g
Serine	0.3074 g
Fatty acids, total saturated 10:0	0.0508 g
Fatty acids, total saturated 18:0	0.2811 g
Vitamin B-6	0.6474 mg
Selenium, Se	21.1732 g
Ash	4.9482 g
Fatty acids, total saturated 18:1 undifferentiated	0.6287 g
Pantothenic acid	0.8618 mg
Phenylalanine	0.2424 g
Copper, Cu	0.2755 mg
Betaine	0.6525 mg
Thiamin	0.302 mg
Retinol	15.6 g
Methionine	0.073 g
Iron, Fe	5.3045 mg
Carbohydrate, by difference	56.6417 g
Phosphorus, P	431.2992 mg
Folate, total	116.9603 g
Tocopherol, gamma	0.1568 mg
Fatty acids, total saturated 4:0	0.0648 g
Lycopene	0.23 g
Alanine	0.2787 g
Cholesterol	8 mg
Valine	0.2956 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0017 g
Fatty acids, total saturated 18:2 undifferentiated	0.3729 g
Glycine	0.2368 g
Carotene, alpha	170.3126 g
Glucose (dextrose)	6.6399 g
Fatty acids, total saturated 14:0	0.2123 g
Zinc, Zn	2.2086 mg
Isoleucine	0.2135 g
Tocopherol, delta	0.0058 mg
Fatty acids, total saturated 12:0	0.0587 g
Fatty acids, total polyunsaturated	0.5854 g
Fatty acids, total saturated 14:1	0.0002 g
Tocotrienol, gamma	0.0021 mg
Leucine	0.3751 g
Tocotrienol, alpha	0.1646 mg
Vitamin A, IU	2767.628 IU
Folate, DFE	116.9603 g
Tryptophan	0.0749 g
Vitamin C, total ascorbic acid	39.5299 mg
Phytosterols	29.083 mg
Galactose	0.0061 g
Fatty acids, total polyunsaturated 18:1 c	0.0443 g
Fatty acids, total saturated 20:0	0.0011 g
Fatty acids, total saturated 6:0	0.0385 g
Starch	1.9958 g
Tyrosine	0.163 g
Vitamin B-12	0.44 g
Vitamin K (phylloquinone)	102.0519 g
Fatty acids, total saturated	1.5279 g
Histidine	0.1218 g
Fatty acids, total monounsaturated	0.713 g
Threonine	0.2476 g
Folate, food	116.9603 g
Cryptoxanthin, beta	142.5655 g
Vitamin E (alpha-tocopherol)	1.6701 mg
Magnesium, Mg	99.4008 mg
Lysine	0.3011 g
Potassium, K	1027.369 mg
Cystine	0.0647 g
Fluoride, F	45.2446 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chicken	9	0	0	0
Onion	1	64	14.944	0.16
Parmesan cheese	0.5 cup	148	16	2
Paprika	1 teaspoon	6.486	1.2418	0.2965
Water	0.25 cup	0	0	0
Pepper	0.5 teaspoon	2.8865	0.7354	0.0375
flour	1 tablespoon	36.1425	7.9128	0.1402
green bean	0.5 lb	70.3069	15.8077	0.499
garlic salt	2 teaspoons	0	0	0
ear corn cob	3	0	0	0