¼ cup margarine or butter, melted
2 TBL. water
1 cup of Flour Blend
1 TBL. grated lemon peel
¼ tsp. garlic powder
6 small boneless, skinless chicken breast (halved to make thinner)
Apricot Lemon Sauce (below)
1.Heat oven to 425. Line baking sheet with Reynolds Non stick wrap. Dull side up. Beat egg and water slightly. Mix flour blend, lemon peel and garlic powder. Flatten chicken breast halves to 1/2 inch thick.
2.Dip chicken into egg mixture, then coat with baking mix. Repeat. Place on pan. Drizzle melted margarine over the top.
3.Bake uncovered 20 minutes. Turn and bake 10 minutes longer or until no pink in middle. Prepare Sauce. Cut chicken crosswise into 1/2 inch slices. Pour sauce over chicken. Serves 6.
Apricot Lemon Sauce:
⅔ cup apricot preserves
2 TBL. lemon juice
½ tsp. GF Soy Sauce
¼ tsp. ground ginger
Heat all ingredients in saucepan.
*This was originally a recipe I found in my Bisquick cookbook. We used it for years and now I have adapted it to be Gluten Free. We love it!