Lemon-Apricot Chicken

Submitted by Betty Crocker

Added on January 30, 2012

Servings:

6 servings

Prep Time:

30 min.

Cook Time:

30 min.

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Ingredients

1/4 cup fat-free cholesterol-free egg product or 2 egg whites

2 tablespoons water

1 cup Bisquick mix

1 tablespoon grated lemon peel

1/4 teaspoon garlic powder

6 small boneless skinless chicken breasts (1 lb)

2/3 cup apricot preserves

2 tablespoons lemon juice

1/2 teaspoon soy sauce

1/4 teaspoon ground ginger

Lemon slices, if desired

Preparation

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.

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. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.

Cooking Instructions

Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Cut chicken crosswise into 1/2-inch slices.

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. Garnish with lemon slices.

Nutrition

1 Serving (1 Serving)Calories 260(Calories from Fat 35),Total Fat 4g(Saturated Fat 1/2g,Trans Fat 0g),Cholesterol 40mg;Sodium 270mg;Total Carbohydrate 39g(Dietary Fiber 0g,Sugars 19g),Protein 18g;Percent Daily Value*:Vitamin A 0.00%;Vitamin C 4.00%;Calcium 10.00%;Iron 10.00%;Exchanges:1 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;2 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;1/2 Fat;Carbohydrate Choices:2 1/2;*Percent Daily Values are based on a 2,000 calorie diet.

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