Lemon-Apricot Chicken
Source of Recipe
bettycrocker.com
Chicken
2 tablespoons fat-free egg product or 1 egg white
1 tablespoon water
1/2 cup Bisquick Heart Smart™ mix
1 1/2 teaspoons grated lemon peel
1/8 teaspoon garlic powder
3 small chicken breasts (1/2 lb)
Cooking spray
Lemon slices, if desired
Lemon-Apricot Sauce
1/3 cup apricot preserves
1 tablespoon lemon juice
1/4 teaspoon soy sauce
1/8 teaspoon ground ginger
1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.
serves 2
1 Serving: Calories 270 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1/2g; Trans Fat 0g); Cholesterol 40mg; Sodium 310mg; Total Carbohydrate 39g (Dietary Fiber 0g; Sugars 19g); Protein 18g
% Daily Value: Vitamin A 0%; Vitamin C 4%; Calcium 10%; Iron 10%
Exchanges: 1 Starch; 1 1/2 Other Carbohydrate; 2 Very Lean Meat; 1/2 Fat
Carbohydrate Choices: 2 1/2
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