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Lemon-Apricot Chicken (Cooking for 2)

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Add zip to crispy baked chicken with a lemon and apricot sauce.

  • Prep Time 20 min
  • Total Time 50 min
  • Servings 3

Ingredients

Chicken

2
tablespoons fat-free egg product or 1 egg white
1
tablespoon water
1/2
cup reduced-fat all-purpose baking mix
1 1/2
teaspoons grated lemon peel
1/8
teaspoon garlic powder
3
small chicken breasts (1/2 lb)
Cooking spray
Lemon slices, if desired

Lemon-Apricot Sauce

1/3
cup apricot preserves
1
tablespoon lemon juice
1/4
teaspoon soy sauce
1/8
teaspoon ground ginger

Directions

  • 1 Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In shallow dish, beat egg product and water slightly. In another shallow dish, stir together baking mix, lemon peel and garlic powder. Flatten chicken breasts between sheets of plastic wrap or waxed paper to 1/2-inch thickness.
  • 2 Dip chicken into egg mixture, then coat with the baking mixture. Place in pan. Spray chicken with cooking spray.
  • 3 Bake uncovered 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in center.
  • 4 In small microwavable bowl, stir together all Lemon-Apricot Sauce ingredients. Microwave on High 1 minute; stir. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices.

Nutrition Info

The Quick Take:

  • Calories 270
  • Fat 4 1/2g
  • Saturated Fat 1/2g
  • Sodium 270mg

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
270mg
270%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Did You Know?

Expert Tips

Chicken contains vitamin B6, also called pyridoxine. Vitamin B6 is important for digesting proteins, plus it helps to keep hair and nerves healthy.

Check your pantry! Peach or orange preserves can be substituted for the apricot preserves for an equally delicious dish.

You can use a meat mallet, rolling pin or even a wine bottle to flatten chicken breast halves. Just pound each breast down to 1/2-inch thickness. This helps the meat cook quickly and evenly.

Ratings & Reviews

We calculated the nutrition of this recipe at the time it was created on 12/10/2013. NOTE: We do not include optional ingredients in our calculations. If concerned about gluten-free, non-dairy, vegetarian or vegan status, always read ingredient labels to make sure each recipe ingredient meets requirements. Products and ingredient sources can change.

Facts about this Recipe

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
1/2g,
1/2%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
270mg
270%;
Total Carbohydrate
39g
39%
(Dietary Fiber
0g
0%
  Sugars
19g
19%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
4%;
Calcium
10%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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