CHICKEN AND GARDEN VEGETABLES

1 Reynolds Hot Bags Foil Bag, large size
1 tablespoon flour
2 tablespoons water
1-1/2 teaspoons dried basil
1 teaspoon seasoned salt
1/4 teaspoon pepper
6 boneless, skinless chicken breast halves (1-1/2 to 2 pounds)
2 cups sliced yellow squash
2 cups sliced zucchini
2 medium tomatoes, cut in wedges
1/3 cup shredded Parmesan cheese

PREHEAT grill to medium-high or oven to 450°F ..
OPEN foil bag. Combine flour and water; pour inside foil bag. Combine basil, seasoned salt and pepper. Arrange chicken in foil bag in an even layer; sprinkle half of seasonings over chicken. Place vegetables in foil bag; sprinkle with remaining seasonings.
TO SEAL double fold open end of foil bag. Place foil bag in a 1-inch deep pan.
TO COOK, slide foil bag onto grill or leave foil bag in supporting pan and place in oven. GRILL 20 to 25 minutes in covered grill OR BAKE 40 to 45 minutes in supporting pan in oven. USE OVEN MITTS to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Sprinkle with cheese before serving.
Makes 5 to 6 servings.