| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 4 |
T |
Margarine or butter, melted |
| 1 |
|
Egg |
| 2 |
T |
Water |
| 1 |
c |
Bisquick original baking mix |
| 1 |
T |
Grated lemon peel |
| 1/4 |
t |
Garlic powder |
| 6 |
|
small boneless skinless |
|
|
chicken breast halves |
|
|
about 1 pound |
| 2/3 |
c |
Apricot preserves |
| 2 |
T |
Lemon juice |
| 1/2 |
t |
Soy sauce |
| 1/4 |
t |
Ground ginger |
INSTRUCTIONS
HEAT oven to 425 degrees. Spread 1 tablespoon of the melted margarine
in jelly roll pan, 15-1/2x10-1/2x1 inch. Beat egg and water slightly.
Mix baking mix, lemon peel and garlic powder. Flatten chicken breast
halves to 1/2-inch thickness between plastic wrap or waxed paper. DIP
chicken into egg mixture, then coat with baking mix mixture. Place in
pan. Drizzle with remaining melted margarine. BAKE uncovered 20
minutes. Turn; bake 10 minutes longer or until juices run clear.
Prepare Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch
slices. Pour sauce over chicken. Garnish with lemon slices if
desired. 6 servings. Lemon-Apricot Sauce: Mix all ingredients in
saucepan; heat through. From <Betty Crocker: Bisquick Classics and New
Favorites>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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