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Lemon-Apricot Chicken

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

510 Calories, 18g Total Fat, 30g Protein, 57g Total Carbohydrate, 27g Sugars

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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