Serves: 4
Total Calories: 304

4 boneless skinless chicken breast halves (about 1 1/4 pounds)
1 egg white
1 teaspoon water
1/4 cup all purpose flour
1 teaspoon baking soda
1/4 to 1/2 teaspoon ground red pepper flakes, if desired
cooking spray
1/2 lemon, cut into thin slices
1 medium green onions, chopped (1 tablespoon), if desired
Chinese Lemon Sauce:
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 clove garlic, finely chopped
2 teaspoons cornstarch
2 teaspoons cold water

Cut each chicken breast half crosswise in half. Mix egg white and water in medium glass or plastic bowl. Add chicken turn chicken to coat both sides. Let stand 10 minutes.
Heat oven to 450°. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture discard egg mixture. Mix flour, baking soda and red pepper in resealable plastic bag. Add 1 chicken piece at a time. Seal bag shake to coat chicken. Place chicken on cookie sheet spray with cooking spray about 5 seconds or until surface of chicken appears moist.
Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.

1 Serving: Calories 270 (Calories from Fat 35) Fat 4g (Saturated 1g) Cholesterol 75mg Sodium 640mg Carbohydrate 29g (Dietary Fiber 0g) Protein 29g
% Daily Value: Vitamin A 0% Vitamin C 2% Calcium 2% Iron 8%
Diet Exchanges: 2 Starch, 3 Very Lean Meat
Chinese Lemon Sauce
1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 clove garlic, finely chopped
2 teaspoons cornstarch
2 teaspoons cold water
Heat all ingredients except cornstarch and cold water to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.
Betty's Tip
This recipe is much easier than the traditional twice-fried Lemon Chicken. Our baked version retains the tangy lemon and garlic flavors of the original while eliminating half the fat. Serve with broccoli or broccolini, a new form of broccoli with sparse flowerets.

Nutritional Facts:

Serves: 4
Total Calories: 304
Calories from Fat: 38

More Recipes from the Betty Crocker's Best Chicken Cookbook Cookbook:
Alfredo-Sauced Chicken and Rice
Baked Lemon Chicken
Chicken Legs with Vegetables
Chicken Tetrazzini
Chicken and Rice with Autumn Vegetables
Chicken with Cider Glaze
Crispy Chicken with Apricot Stuffing
Crunchy Garlic Drumsticks
Curry-Coconut Chicken with Honey Mustard
Fiesta Chicken Lasagna
Herb Chicken with Roasted Garlic
Honey-Glazed Chicken Breasts
Jamaican Jerk Chicken
Roasted New Potatoes and Chicken
Three-Herb Chicken
Two-Mustard Chicken