Lemon Apricot Chicken

November 18, 2020  Online Recipe Guide Avatar

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)




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 through.

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.



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