Lemon-Apricot Chicken (Cooking for 2)

 

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 (1/2 lb)

Cooking spray

Lemon slices, if desired

1/3

cup apricot preserves

1

tablespoon lemon juice

1/4

teaspoon soy sauce

1/8

teaspoon ground ginger

• 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.