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Lemon-Apricot Chicken (Cooking for 2)

  • 3servings
  • 50minutes
  • 270calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B12, H, C
MineralsFluorine, Manganese, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons fat-free egg product or 1 egg white

  2. 1 tablespoon water

  3. 1/2 cup Bisquick Heart Smart® mix

  4. 1 1/2 teaspoons grated lemon peel

  5. 1/8 teaspoon garlic powder

  6. 3 small chicken breasts (1/2 lb)

  7. Cooking spray

  8. Lemon slices, if desired

  9. 1/3 cup apricot preserves

  10. 1 tablespoon lemon juice

  11. 1/4 teaspoon soy sauce

  12. 1/8 teaspoon ground ginger

Instructions Jump to Ingredients ↑

  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.

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