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Lemon-Apricot Chicken (lighter)
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Prep Time:
30 minutes
Total Time:
1 hour
Elevate dinner with crispy baked chicken in zesty lemon-apricot sauce.
Ingredients:
  • 1/4 cup fat-free cholesterol-free egg product or 2 egg whites
  • 2 tablespoons water
  • 1 cup Bisquick Heart Smart® mix
  • 1 tablespoon grated lemon peel
  • 1/4 teaspoon garlic powder
  • 6 small boneless skinless chicken breasts (1 lb)
  • 2/3 cup apricot preserves
  • 2 tablespoons lemon juice
  • 1/2 teaspoon soy sauce
  • 1/4 teaspoon ground ginger
  • Lemon slices, if desired
Instructions:
  • Preheat your oven to 425°F and grease a 15x10x1-inch pan with cooking spray. In a shallow bowl, lightly whisk together the egg product and water. In a separate shallow bowl, combine the Bisquick mix, lemon peel, and garlic powder.
  • Place each chicken breast between layers of plastic wrap or waxed paper and gently pound with a meat mallet or rolling pin until about 1/2 inch thick. Dip the chicken in the egg mixture and then coat with the Bisquick mixture before placing it in the pan. Give the chicken a quick spray with cooking spray.
  • Bake uncovered for 20 minutes. Turn over and continue baking for an additional 10 minutes, or until the juices run clear when the thickest part of the chicken is cut. Slice the chicken into 1/2-inch pieces.
  • Combine all remaining ingredients in a 1-quart saucepan, except lemon slices, and cook over medium-low heat until hot, stirring frequently. Slice the chicken crosswise into 1/2-inch slices, then pour the sauce over the chicken and garnish with lemon slices.

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