Serves: 4
Total Calories: 368
1. Line cookie sheet with foil place in oven. Heat oven to 450°F. In pie pan, combine crushed cereal, ginger and pepper mix well. In small bowl, beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg-white mixture. Place in pie pan spoon cereal mixture over chicken to coat evenly.
2. Remove hot foil-lined cookie sheet from oven arrange coated chicken on sheet. Bake at 450°F. for 15 to 20 minutes or until chicken is fork-tender and juices run clear.
3. Meanwhile, in medium saucepan, combine broth and cornstarch blend until smooth. Add honey, lemon juice, ketchup and garlic powder mix well. Bring to a boil over medium-high heat, stirring constantly. Remove from heat stir in lemon peel.
4. To serve, cut each chicken breast half crosswise into 6 or 7 pieces arrange on 4 individual plates. Spoon sauce over chicken sprinkle with onions.
Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 310 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 75 mg 25% * Sodium: 450 mg 19% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 1 g 4% * Sugars: 24 g * Protein: 30 g * Vitamin A: 10% * Vitamin C: 15% * Calcium: 2% * Iron: 35% * Dietary Exchanges: 1 Starch, 1 1/2 Fruit, 4 Very Lean Meat or 2 1/2 Carbohydrate, 4 Very Lean Meat
This Lemon Chicken recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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