Recipe: Lemon Chicken (baked, using chicken breasts)

LEMON CHICKEN

FOR THE CHICKEN:
3/4 cup finely crushed corn flakes cereal
1/2 teaspoon ginger
1/8 teaspoon pepper
1 egg white
1 teaspoon water
1 teaspoon soy sauce
4 boneless skinless chicken breast halves

FOR THE LEMON SAUCE:
1/2 cup chicken broth
1 tablespoon cornstarch
1/3 cup honey
3 tablespoons fresh lemon juice
1 teaspoon ketchup
1/8 teaspoon garlic powder
1 teaspoon grated lemon peel
2 green onions, cut into 1/2-inch pieces, including tops (for garnish)

TO PREPARE THE CHICKEN:
Line cookie sheet with foil; place in oven. Heat oven to 450 degrees F.

In pie pan, combine crushed cereal, ginger and pepper; mix well.

In small bowl, beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg-white mixture. Place in pie pan; spoon cereal mixture over chicken to coat evenly.

Remove hot foil-lined cookie sheet from oven; arrange coated chicken on sheet.

Bake at 450 degrees F for 15 to 20 minutes or until chicken is fork-tender and juices run clear.

MEANWHILE, TO MAKE THE LEMON SAUCE:
In a medium saucepan, combine broth and cornstarch; blend until smooth. Add honey, lemon juice, ketchup and garlic powder; mix well. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in lemon peel.

TO SERVE:
Cut each chicken breast half crosswise into 6 or 7 pieces; arrange on 4 individual plates. Spoon sauce over chicken; sprinkle with onions.

Makes 4 servings
Source: " target="_blank">Pillsbury Complete Cookbook