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Friday, January 27, 2012

Recipe: Lemon-Apricot Chicken

Not sure why the picture got turned, but here it is. I used this recipe, but just used normal Bisquick and an egg instead of the water/egg white combination. It came out sooo good!


1 egg
1/2 C Bisquick
1 1/2 t grated lemon peel
1/8 t garlic powder
1/2 lb chicken breast

1/3 C apricot preserves
1 T lemon juice
1/4 t soy sauce
1/8 t ground ginger

1. Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together Bisquick® mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.

2. Dip chicken into egg mixture, then coat with Bisquick mixture. Place in pan. Spray chicken with cooking spray.

3. Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.

4. In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

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