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  • Baked Lemon Chicken (5 Points)

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    Baked Lemon Chicken (5 Points)
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb skinless boneless chicken breast halves Or possibly four 4-ounce fillets
    • 1 x egg white
    • 1 tsp water
    • 1/4 c. all-purpose flour
    • 1 tsp baking soda
    • 1/4 tsp grnd red pepper or possibly to taste Chinese Lemon Sauce (recipe follows) Minced green onions and lemon slices CHINESE LEMON SAUCE
    • 1/3 c. fat-free low-salt chicken broth
    • 1/4 c. sugar
    • 1 1/2 tsp grated lemon peel
    • 3 Tbsp. lemon juice
    • 2 Tbsp. rice vinegar
    • 2 Tbsp. light corn syrup
    • 1 x clove garlic finely minced Or possibly
    • 1/2 tsp garlic pwdr
    • 1/4 tsp salt
    • 2 tsp cornstarch
    • 2 tsp cool water

    Directions

    1. Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add in chicken; turn chicken to coat. Let stand 10 min. Heat oven to 450F. Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken from egg white mix; throw away mix. Mix flour, baking soda and red pepper in plastic bag. Add in 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 possibly till surface of chicken appears moist.
    2. Bake uncovered 20 to 25 min or possibly till juice of chicken is no longer pink when centers of thickest pcs 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.
    3. CHINESE LEMON SAUCE:Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic and salt to boiling in 1-qt saucepan, stirring occasionally. Mix cornstarch and cool water; stir into sauce. Cook and stir about 30 seconds or possibly till thickened. Serve hot, or possibly cover and chill up to 2 weeks.

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