Lemon Chicken

By s_curtis444

Ingredients

• CHICKEN:
• 3/4 c. cornflake crumbs
• 1/2 tsp. ginger
• 1/8 tsp. pepper
• 1 egg white
• t tsp. water
• 1 tsp. soy sauce
• 4 boneless chicken breasts
• SAUCE:
• 1/2 c. chx broth
• 1 tbsp. cornstarch
• 1/3 c. honey
• 3 tbsp. fresh lemon juice
• 1 tsp. ketchup
• 1/8 tsp. garlic powder
• 1 tsp. grated lemon peel
• 2 green onions, cut into 1/2" pcs., including tops

Preparation

Step 1

Line cookie sheet w/ foil; place in oven. Heat oven to 450.

In pie pan, combine cornflake crumbs, ginger and pepper; mix well. In small bowl, beat egg white, water, and soy sauce till frothy. Brush both sides of 1 chx breast half w/ egg white mixture; place in pie pan and spoon crumbs over chicken to coat evenly. Repeat w/ remaining chicken.

Remove hot foil-lined cookie sheet from oven; place coated chicken on sheet. Bake at 450 for 15-20 mins. or till chicken is fork tender and juices clear.

Meanwhile, in med. saucepan, combine broth and cornstarch; mix till smooth. Add honey, lemon juice, ketchup, and garlic powder; mix well. Bring to boil over med-high heat, stirring constantly. Remove from heat; stir in lemon peel.

To serve, cut each chicken breast crosswise into 6-7 pcs; arrange on individual plates. Spoon sauce over chicken; sprinkle w/ onions. If desired, serve w/ hot cooked rice.