July 7, 2009

Lemon Chicken

Lindsay Walden
¾ cup finely crushed corn flakes cereal
½ teaspoon ginger
1/8 teaspoon pepper
1 egg white
1 teaspoon water
1 teaspoon soy sauce
4 boneless skinless chicken breast halves

½ 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

Line cookie sheet with foil; place in oven. Heat oven to 450˚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˚F for 15-20 minutes or until chicken is fork-tender and juices run clear.
Meanwhile, in 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 breath half crosswise into 6 or 7 pieces; arrange on 4 individual plates. Spoon sauce over chicken; sprinkle with onions.

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