Thursday, August 13, 2009

Lemon-Apricot Chicken

1/4 c fat-free cholesterol-free egg product or 2 egg whites
2 tbsp water
1 c Bisquick Heart Smart® mix
1 tbsp grated lemon peel
1/4 tsp garlic powder
6 small boneless skinless chicken breasts (1 lb)
2/3 c apricot preserves
2 tbsp lemon juice
1/2 tsp soy sauce
1/4 tsp ground ginger
Lemon slices, if desired

1. Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product and water slightly. In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.
2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick (see pictures below). Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray (see pictures below).
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Note: I knew from the start of this recipe that the cook time is way too long for chicken breaks that were just flattened out. I started with 15 minutes. Turned the chicken & cooked for another 7-8 minutes. Cut chicken crosswise into 1/2-inch slices.
4. In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken (See picture above). Garnish with lemon slices.

Recipe courtesy of Betty Crocker

1 comment:

Tammy McGowan said...

I made this dish last night.. it was so yummy! next time i am going to make a double portion of the sauce to go on my rice ! yummy!