Lemon-Apricot chicken

(from kintyre’s recipe box)

Source: Bisquick Cookbook

Cook time: 30 minutes
Serves 4 people

Categories: dinner, nondairy

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

  1. Heat oven to 425 degrees.

  2. Flatten each chicken breast half to 1/2 inch thickness between sheets of plastic wrap or waxed paper.

  3. Spread 1 tablespoon of the melted margarine in jelly roll pan, 12 1/2 × 10 1/2 × 1 inch.

  4. Beat egg and water slightly.

  5. Mix Bisquick, lemon peel and garlic powder.

  6. Dip chicken into egg mixture, then coat with Biquick mixture.

  7. Place in pan,

  8. Drizzle with remaining melted margarine.

  9. Bake uncovered 20 minutes; turn chicken.

  10. Bake about 10 minutes longer or until juice of chicken is no longer pink when centers of thickest pieces are cut.

  11. 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.

  12. Cut chicken crosswise into 1/2 inch slices.

  13. Pour sauce over chicken.

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