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Post by ellise on Nov 7, 2005 23:31:16 GMT 10
Carolyn, and others I think you will really enjoy this recipe, we tried it about a week or so ago and even Don enjoyed it so that says something in and of itself.
¼ cup fat-free cholesterol-free egg product or 2 egg whites 2 Tbsp water 1 cup Reduced Fat Bisquick® mix 1 Tbsp grated lemon peel ¼ tsp garlic powder 6 small chicken breast halves (1 pound) Lemon-Apricot Sauce (see below) Lemon Slice, if desired
Heat oven to 425°F. Spray jelly roll pan, 15 ½ x 1 inch, with cooking spray. Beat egg product and water slightly. Mix Bisquick, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap of waxed paper to ½ 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 ½ inch slices. Pour sauce over chicken. Garnish with lemon slices.
Lemon-Apricot Sauce
2/3 cup apricot preserves 2 Tbsp lemon juice ½ tsp soy sauce ¼ tsp ground ginger
Mix all ingredients in saucepan; heat through.
Nutritional Information 1 Serving: Calories 295 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 37g; (Dietary Fiber 1g); Protein 26g % Daily Value: Vitamin A 0%; Vitamin C 4%; Calcium 4%; Iron 10% Exchanges: 1 Starch; 3 Very Lean Meat; 1 ½ Fruit; ½ Fat
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