Lemon-Apricot Chicken

 

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

• 1 Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In shallow bowl, beat egg product 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. Spray chicken with cooking spray.
• 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.