LEMON-APRICOT CHICKEN
Do you love lemon or orange chicken at Chinese restaurants? Then this recipe is for you! It's from Betty Crocker's Bisquick Cookbook. It is divine. The ginger adds a subtle yet distinct tangy-ness to the sauce; I haven't tried it yet, but I wonder if orange marmalade would work as a substitute for the apricot preserves.
Provided by Besu1126
Categories Chicken Breast
Time 40m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 425-degrees. Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
- Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet.
- Beat egg and water together 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 butter.
- Bake uncovered for 20 minutes, then turn chicken. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut.
- Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm. (This can be started with just a few minutes left on the chicken.).
- Cut chicken crosswise into slices, and top with sauce. Enjoy! Tastes great served with rice.
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