Sweet and Sour Chicken
1 large Reynolds oven cooking bag
2 tablespoons flour
1/4 cup packed brown sugar
1/4 cup apple cider vinegar
2 tablespoons soy sauce
1 can (20 oz) pineapple chunks in own juice, drained
1 medium green pepper, cut in strips
4 boneless, skinless chicken breast halves
hot cooked rice

Preheat oven to 350 degrees.  Shake flour in cooking bag and place in a 9×13 pan.  Add soy sauce, brown sugar and vinegar to bag.  Squeeze bag to blend flour.  Add pineapple and pepper to bag, then add chicken.  Turn bag to coat meat with sauce.  Arrange ingredients in an even layer.  Close bag and cut six one-inch slits in top of bag.  Bake 30-35 minutes.  Serve over hot cooked rice.