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Categories:
chicken butter egg water Bisquick lemon peel garlic Lemon-Apricot Sauce apricot preserves lemon juice soy sauce ground ginger
Viewed: 38 - Published at: 5 years agoIngredients
- 1 1/4 lbs boneless skinless chicken breast halves (4)
- 1/4 cup butter, melted
- 1 egg
- 2 tablespoons water
- 1 cup Bisquick
- 1 tablespoon lemon peel, grated
- 1/4 teaspoon garlic powder
- Lemon-Apricot Sauce
- 2/3 cup apricot preserves
- 2 tablespoons lemon juice
- 1/2 teaspoon soy sauce
- 1/4 teaspoon ground ginger
Method
- Heat oven to 425-degrees. Flatten each chicken breast half to 1/2-inch thickness between waxed paper or plastic wrap.
- Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet.
- Beat egg and water together slightly.
- Mix Bisquick, lemon peel, and garlic powder.
- Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Drizzle with remaining melted butter.
- Bake uncovered for 20 minutes, then turn chicken. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut.
- Assemble Lemon-Apricot Sauce and heat in a 1-quart saucepan over medium heat until warm. (This can be started with just a few minutes left on the chicken.).
- Cut chicken crosswise into slices, and top with sauce. Enjoy! Tastes great served with rice.
