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lemon apricot chicken


do you love lemon or orange chicken at chinese restaurants? then this recipe is for you! it's from betty crocker's bisquick cookbook. it is divine. the ginger adds a subtle yet distinct tangy-ness to the sauce; i haven't tried it yet, but i wonder if orange marmalade would work as a substitute for the apricot preserves.


# # # # # # # # # # #


  • Carbohydrates: 735.0
  • Fats: 43.0
  • Dietary Fiber: 145.0
  • Minerals: 37.0
  • Proteins: 93.0
  • Vitamins: 65.0
  • Water: 24.0


  1. Heat oven to 425-degrees
  2. Flatten each chicken breast half to 1 / 2-inch thickness between waxed paper or plastic wrap
  3. Spread 1 tablespoon of the melted butter in jelly roll pan or edged cookie sheet
  4. Beat egg and water together slightly
  5. Mix bisquick
  6. Lemon peel
  7. And garlic powder
  8. Dip chicken into egg mixture
  9. Then coat with bisquick mixture
  10. Place in pan
  11. Drizzle with remaining melted butter
  12. Bake uncovered for 20 minutes
  13. Then turn chicken
  14. Bake about 10 minutes longer or until juice of the chicken is no longer pink when centers of thickest pieces are cut
  15. Assemble lemon-apricot sauce and heat in a 1-quart saucepan over medium heat until warm
  16. Cut chicken crosswise into slices
  17. And top with sauce
  18. Enjoy ! tastes great served with rice

Step 13

Total Time in Minute 40

Ingredients Count 11

cooking lemon apricot chicken

See More Relate Photo


Boneless skinless chicken breast halves





Lemon peel

Garlic powder

Apricot preserves

Lemon juice

Soy sauce

Ground ginger

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