More Great Recipes: Main Dish | Poultry

Baked Lemon Chicken

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Member since 2006

Serves | Prep Time | Cook Time


1 lb. boneless,skinless chicken breast halves(4 halves)
1 egg white
1 tsp. water
1/4 cup flour
1 tsp. baking soda
1/4 tsp. cayenne
Chinese lemon sauce
chopped green onions
lemon slices
1/3 cup low fat reduced sodium chicken broth
1/4 cup granulated sugar
1 1/2 tsp. grated lemon peel
3 Tbsp. lemon juice
2 Tbsp. rice vinegar
2 Tbsp. light corn syrup
1 clove garlic, minced
1/4 tsp. salt
2 tsp. cornstarch
2 tsp. water
Heat broth,sugar,lemon peel,lemon juice,vinegar,corn syrup,garlic and salt in a 1 qt. saucepan,stirring occasionally.Mix cornstarch and water,stir into saucepan.Cook and stir about 30 seconds or till thickened.Serve warm,or cover and refrigerate 2 weeks

Cut breasts in half crosswise.Mix egg white and water in medium bowl.

Add chicken and turn to coat.

Let stand 10 minutes.

Preheat oven to 450º.

Spray a cookie sheet with cooking spray.

Remove chicken from egg white mixture;discard.

Mix flour,baking soda and pepper in a plastic bag.

Add 1 chicken piece at a time.

Seal bag and shake to coat chicken.

Place chicken on baking sheet;spray with cooking spray for 5 seconds or till it appears moist.

Bake,uncovered,for 20-25 minutes or till juice of chicken is no longer pink when centers of thickest part are cut.

Prepare Chinese lemon sauce.

Let chicken stand 5 minutes,cut each piece crosswise into 5 pieces.

Pour sauce over chicken.

Garnish with green onions and lemon slices

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