Lemon-Apricot chicken
(from kintyre’s recipe box)
Source: Bisquick Cookbook
Cook time: 30 minutesServes 4 people
Ingredients
- 4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
- 1/4 cup margarine or butter, melted
- 1 egg
- 2 tablespoon water
- 1 cup original Bisquick
- 1 tablespoon grated lemon peel
- 1/4 teaspoon garlic powder
- 2/3 cup apricot preserves
- 2 tablespoons lemon juice
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground ginger
Directions
-
Heat oven to 425 degrees.
-
Flatten each chicken breast half to 1/2 inch thickness between sheets of plastic wrap or waxed paper.
-
Spread 1 tablespoon of the melted margarine in jelly roll pan, 12 1/2 × 10 1/2 × 1 inch.
-
Beat egg and water slightly.
-
Mix Bisquick, lemon peel and garlic powder.
-
Dip chicken into egg mixture, then coat with Biquick mixture.
-
Place in pan,
-
Drizzle with remaining melted margarine.
-
Bake uncovered 20 minutes; turn chicken.
-
Bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.
-
Make Lemon-Apricot sauce by heating Apricot preserves, lemon juice, soy sauce and ginger in 1 -quart saucepan over medium heat, stirring occasionally, until warm.
-
Cut chicken crosswise into 1/2 inch slices.
-
Pour sauce over chicken.