Lemon-Apricot Chicken

Lemon-Apricot Chicken

Add a citrus twist to your regular chicken tonight – perfect for a dinner that’s ready in less than an hour.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

4

servings

1
egg
2
tablespoons water
1
cup Original Bisquick® mix
1
tablespoon grated lemon peel
1/4
teaspoon garlic powder
4
boneless skinless chicken breasts
3
tablespoons butter or margarine, melted
2/3
cup apricot preserves
2
tablespoons lemon juice
1/4
teaspoon ground ginger
1/2
teaspoon soy sauce
  1. Heat oven to 425°. Spray15x10-inch baking pan with cooking spray. Beat egg and water slightly. Stir together baking mix, lemon peel and garlic powder.
  2. Dip chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with melted butter.
  3. Bake uncovered 20 minutes; turn chicken. Bake about 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Heat remaining ingredients in 1-quart saucepan over low heat, stirring occasionally, until warm. Spoon over chicken.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tips
Leftover chicken can be sliced and served on a bed of greens with Asian dressing, crunchy chow mein noodles, chopped green onions and mandarin orange slices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 510
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 8g,
    • Trans Fat 1 1/2g),
  • Cholesterol 150mg;
  • Sodium 570mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 1g,
    • Sugars 27g),
  • Protein 30g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 3 Lean Meat;
    • 0 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.