1Between 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 1/4 inch thick.
2In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and gingerroot. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.
3In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
4Meanwhile, in 1-quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, gingerroot and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.