Lemon-Apricot Chutney
INGREDIENTS:
4 tb Margarine or butter; melted
1 Egg
2 tb Water
1 c Bisquick original baking mix
1 tb Grated lemon peel
1/4 ts Garlic powder
6 (small) boneless; skinless
-chicken breast halves
-(about 1 pound)
4 tb Margarine or butter; melted
1 Egg
2 tb Water
1 c Bisquick original baking mix
1 tb Grated lemon peel
1/4 ts Garlic powder
6 (small) boneless; skinless
-chicken breast halves
-(about 1 pound)
--LEMON-APRICOT SAUCE--
2/3 c Apricot preserves 2 tb Lemon juice 1/2 ts Soy sauce 1/4 ts Ground ginger
HEAT oven to 425 degrees. Spread 1 tablespoon of the melted margarine in jelly roll pan, 15-1/2x10-1/2x1 inch. Beat egg and water slightly. Mix baking mix, lemon peel and garlic powder. Flatten chicken breast halves to 1/2-inch thickness between plastic wrap or waxed paper.
DIP chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with remaining melted margarine.
BAKE uncovered 20 minutes. Turn; bake 10 minutes longer or until juices run clear. Prepare Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices if desired. 6 servings.
Lemon-Apricot Sauce: Mix all ingredients in saucepan; heat through.
2/3 c Apricot preserves 2 tb Lemon juice 1/2 ts Soy sauce 1/4 ts Ground ginger
HEAT oven to 425 degrees. Spread 1 tablespoon of the melted margarine in jelly roll pan, 15-1/2x10-1/2x1 inch. Beat egg and water slightly. Mix baking mix, lemon peel and garlic powder. Flatten chicken breast halves to 1/2-inch thickness between plastic wrap or waxed paper.
DIP chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with remaining melted margarine.
BAKE uncovered 20 minutes. Turn; bake 10 minutes longer or until juices run clear. Prepare Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices if desired. 6 servings.
Lemon-Apricot Sauce: Mix all ingredients in saucepan; heat through.