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Lemon Apricot Chicken
Makes 6 Servings

1/4 cup fat-free cholesterol-free egg product or 2 egg whites
2 tablespoons water
1 cup Reduced fat Bisquick®
1 tablespoon grated lemon peel
1/4 teaspoon garlic powder 6 small boneless, skinless chicken breast halves (about 1 pound)
Lemon-Apricot Sauce (below)

Heat oven to 425°. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Beat egg product and water slightly. Mix Bisquick, lemon peel and garlic powder. Flatten chicken breast halves between sheets of plastic wrap or waxed paper to 1/2-inch thickness.

Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.

Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until juice is no longer pink when centers of thickest pieces are cut. Make Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices if desired.

Lemon Apricot Sauce

2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger

Mix all ingredients in saucepan; heat through.

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