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Lemon-Apricot Chicken

Lemon-Apricot Chicken
  • Prep 30 min
  • Total 60 min
  • Servings 4
Add a citrus twist to your regular chicken tonight – perfect for a dinner that’s ready in less than an hour.
Updated July 2, 2010
Make With
Make With
Bisquick

Ingredients

  • 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

Steps

  • 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.

  • 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 Facts

Serving Size: 1 Serving
Calories
510
Calories from Fat
160
Total Fat
18g
27%
Saturated Fat
8g
41%
Trans Fat
1 1/2g
Cholesterol
150mg
50%
Sodium
570mg
24%
Potassium
320mg
9%
Total Carbohydrate
57g
19%
Dietary Fiber
1g
6%
Sugars
27g
Protein
30g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
10%
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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