Lemon-Apricot Chicken

By moddie2bert

Ingredients

• Lemon-Apricot Sauce:
• 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
• cooking spray
• lemon slices, for garnish, if desired
• 1/3 cup apricot preserves
• 1 tablespoon lemon juice
• 1/4 teaspoon soy sauce
• 1/8 teaspoon ground ginger

Preparation

Step 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 ½-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 chicken is no longer pink in center. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into ½-inch slices. Pour sauce over chicken. Garnish with lemon slices. Serve with Basmati rice if desired.

Tip: Peach or orange preserves can be substituted for the apricot preserves for an equally delicious dish.