Serves: 4
Total Calories: 315
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken turn chicken to coat. Let stand 10 minutes. Heat oven to 450°. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mixture discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and 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. Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.
Sauce:
Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt 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.
1 Serving: Calories 250 (Calories from Fat 30) Fat 3g (Saturated 1g) Cholesterol 60mg Sodium 590mg Carbohydrate 29g (Dietary Fiber 0g) Protein 27g.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Baked Lemon Chicken recipe is from the Betty Crocker's Best of Healthy & Hearty Cooking Cookbook. Download this Cookbook today.
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