LEMON-APRICOT CHICKEN

Lemon-Apricot Chicken image

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1/4 cup margarine or butter, melted
1 egg
2 tablespoons water
1 cup Original Bisquick®
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder
lemon -Apricot Sauce (below)
Lemon-Apricot Sauce:
2/3 dash apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger

Steps:

1. Heat oven to 425°. Flatten each chicken breast half to 1/2-inch thickness between sheets of plastic wrap or waxed paper. Spread 1 tablespoon of the melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.2. Beat egg and water slightly. Mix Bisquick, lemon peel and garlic powder. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted margarine.3. Bake uncovered 20 minutes turn chicken. Bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut. Make Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken.Lemon-Apricot Sauce2/3 cup apricot preserves2 tablespoons lemon juice1/2 teaspoon soy sauce1/4 teaspoon ground gingerHeat all ingredients in 1-quart saucepan over medium heat, stirring occasionally, until warm.HIGH ALTITUDE (3500 to 6500 feet): No changes.NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 125) Fat 14g (Saturated 4g) Cholesterol 80mg Sodium 470mg Carbohydrate 36g (Dietary Fiber 1g) Protein 19g % DAILY VALUE: Vitamin A 12% Vitamin C 4% Calcium 6% Iron 8% DIET EXCHANGES: 2 Starch 2 Lean Meat 1/2 Fruit 1 FatBETTY'S TIP: Serve this citrus-kissed chicken with a side of hot cooked rice. Want to try something a little different? Fried rice makes a nice accompaniment.From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves