Serves: 4
Total Calories: 325
1. Heat oven to 425°. Flatten each chicken breast half to 1/2-inch thickness between sheets of plastic wrap or waxed paper. Spread 1 tablespoon of the melted
margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
2. Beat egg and water 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 margarine.
3. Bake uncovered 20 minutes turn chicken. Bake about 10 minutes longer or until juice of chicken 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.
Lemon-Apricot Sauce
2/3 cup apricot preserves
2 tablespoons lemon juice
1/2 teaspoon soy sauce
1/4 teaspoon ground ginger
Heat all ingredients in 1-quart saucepan over medium heat, stirring occasionally, until warm.
HIGH ALTITUDE (3500 to 6500 feet): No changes.
NUTRITION FACTS: 1 Serving: Calories 340 (Calories from Fat 125) Fat 14g (Saturated 4g) Cholesterol 80mg Sodium 470mg Carbohydrate 36g (Dietary Fiber 1g) Protein 19g % DAILY VALUE: Vitamin A 12% Vitamin C 4% Calcium 6% Iron 8% DIET EXCHANGES: 2 Starch 2 Lean Meat 1/2 Fruit 1 Fat
BETTY'S TIP: Serve this citrus-kissed chicken with a side of hot cooked rice. Want to try something a little different? Fried rice makes a nice accompaniment.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lemon-Apricot Chicken recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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