CHICKEN WITH APPLES AND ALMONDS

1 Reynolds Hot Bags Foil Bag,large size
6 boneless, skinless chicken breast halves (1 1/2 to 2 pounds)
Salt and pepper
2 medium apples, each cored and cut into 8 wedge
1/2 cup packed brown sugar
1/4 cup Dijon mustard
1 tablespoon flour
1/4 cup sliced almonds
ground cinnamon

PREHEAT grill to medium-high or oven to 450°F.
OPEN foil bag. Sprinkle chicken with salt and pepper; arrange in foil bag in an even layer. Top chicken with apple wedges. Combine brown sugar, mustard and flour; spoon over apples and chicken. Sprinkle almonds and cinnamon over ingredients in foil bag.
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.
Makes 5 to 6 servings.