BAKED LEMON CHICKEN
- 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