Baked Lemon Chicken Recipe

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Type: Baked Lemon Chicken Free Cooking Recipe – Main Meals

You got to try this!

Ingredients / Directions
1 pound skinless boneless chicken breast halves (4
halves)
1 egg white
1 teaspoon water
1/4 cup(s) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) — if desired (1/4 to 1/2 teaspoon)
Chinese Lemon Sauce — (recipe follows)
Chopped green onions and lemon slices

CHINESE LEMON SAUCE
1/3 cup(s) fat-free reduced-sodium chicken broth
1/4 cup(s) sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic — finely chopped
OR
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water

Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add
chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450?.
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 minutes 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 minutes; cut each piece crosswise into
about 5 slices. Pour sauce over chicken. Garnish with green onion and
lemon slices.

CHINESE LEMON SAUCE:

Heat broth
sugar
lemon peel
lemon juice
vinegar
corn syrup
garlic
and salt to boiling in 1-quart 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.

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