Recipe For Cooking Baked Lemon Chicken

Baked Toaster Oven Dishes :: Baked Poultry Dishes

Baked Lemon Chicken

1 lb. skinless boneless chicken breast halves (4 halves)
1 egg white
1 tea. water
1/4 C. flour
1 tea. baking soda
1/4 tea. ground red pepper (cayenne)
Chinese Lemon Sauce
Chopped green onions
Lemon slices

Cut breasts in half crosswise. Mix egg white and water in med. bowl. Add chicken; turn chicken to coat. Let stand 10 min.

Preheat oven to 450 degrees F. Spray nonstick cookie sheet with nonstick cooking spray.

Remove chicken from egg white mixture; discard mixture. Mix flour, baking soda and red pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 min. or until juice of chicken is no longer pink when centers of thickest pieces are cut.

Meanwhile, prepare Chinese Lemon Sauce. Let chicken stand 5 min.; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with green onion and lemon slices.

Chinese Lemon Sauce
1/3 C. fat-free reduced-sodium chicken broth
1/4 C. sugar
1 1/2 tea. grated lemon peel
3 Tbsp. lemon juice
2 Tbsp. rice vinegar
2 Tbsp. light corn syrup
1 clove garlic, finely chopped or 1/2 tea. garlic powder
1/4 tea. salt
2 tea. cornstarch
2 tea. cold water

Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-qt. saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.