Baked Chicken Recipes
Baked Lemon Chicken
Ingredients
Chicken
- 1 pound skinless boneless chicken breast* halves (4 halves)
- 1 egg white
- 1 teaspoon water
- 1/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon ground red pepper (cayenne)
- Chinese Lemon Sauce
- Chopped green onions
- Lemon slices
Chinese Lemon Sauce
- 1/3 cup fat-free reduced-sodium chicken broth
- 1/4 cup granulated 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
Instructions
Chicken
- Cut breasts in half crosswise. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand for 10 minutes.
- Heat oven to 450 degrees F. 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 for 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 for up to 2 weeks.
Notes
* You may substitute thighs and/or legs, if desired.
Photo credit: dulamae /
CC BY