Recipe

Lemon-apricot Chicken Recipe

Add Step-by-Step Photos	Msnancy / All my dishes 8 months ago Wake up dinner with crispy-coated baked chicken covered in a refreshing lemon and apricot sauce. Prep:10m Cook:30m Servings:4	Msnancy
	easy asian inspired chicken dish

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Ingredients

1 egg

1/4 cup margarine or buter melted

2 tablespoons water

1 cup Bisquick mix

1 tablespoon grated lemon peel

1/4 teaspoon garlic powder

4 small boneless skinless chicken breasts (1 1/4 lb)

2/3 cup apricot preserves

Lemon-Apricot Sauce:

2 tablespoons lemon juice

1/2 teaspoon soy sauce

1/4 teaspoon ground ginger

Lemon slices, if desired

Directions

1. Heat oven to 425°F. Spread 1 tbsp. of melted butter in pan.

In shallow bowl, beat egg and water slightly.

In another shallow bowl, mix Bisquick mix, lemon peel and garlic powder.

2. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick.

Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle remaining butter over chicken.

3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Cut chicken crosswise into 1/2-inch slices.

4. In 1-quart saucepan, mix all remaining ingredients except lemon slices. Cook over medium-low heat until hot, stirring frequently. Cut chicken crosswise into 1/2-inch slices; pour sauce over chicken. Garnish with lemon slices.

Serve with white or fried rice.

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