Lemon Apricot Chicken
Makes 6 Servings
1/4 cup fat-free cholesterol-free egg product or 2 egg whites
2 tablespoons water
1 cup Reduced fat Bisquick®
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder 6 small boneless, skinless chicken breast halves (about 1 pound)
Lemon-Apricot Sauce (below)
LEMON APRICOT SAUCE
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
Mix all ingredients in saucepan;
Heat oven to 425°. Spray jelly roll pan, 15 1/2×10 1/2×1 inch, with cooking spray. Beat egg product and water slightly. Mix Bisquick, lemon peel and garlic powder. Flatten chicken breast halves between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.
Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice 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. Garnish with lemon slices if desired.