Lemon Chicken

(originally made 2/2013)

When Carol shared this I couldn't wait to make it.  But despite writing it in HUGE letters on the top of my shopping list, I came home without cornflakes this week.   I subbed panko and while it's not as pretty as hers, it was absolutely delicious.   Jake even asked for the sauce to be poured over his sugar snap peas!

No changes other than the panko, recipe is simple and delicious and definitely will be made again!   Thank you Carol!



Lemon Chicken

CHICKEN:
     3/4            c.  finely crushed corn flake cereal (used panko)
     1/2          tsp.  ground ginger
                        Generous 1/8 tsp. black pepper
  1                     egg white
  1               tsp.  water
  1               tsp.  soy sauce
  4                     boneless -- skinless chicken breast halves
                        SAUCE:
     1/2            c.  chicken broth
  1              Tbsp.  cornstarch
     1/3            c.  honey
  3              Tbsp.  freshly squeezed lemon juice
  1               tsp.  ketchup
                        Generous 1/8 tsp. garlic powder
                        Grated zest of 1 lemon
  2                     green onions -- cut into 1/2" pieces, including green tops

Line a cookie sheet with aluminum foil; place in oven. Preheat oven to 450 degrees.

In a shallow dish or pie plate, combine crushed corn flakes, ginger and pepper; mix well.

In small bowl, beat together egg white, water and soy sauce until frothy.

Brush both sides of chicken with egg white mixture. Place chicken into dish with cereal mixture; spoon mixture over chicken, pressing to coat evenly.

Remove hot foil-lined pan from oven; arrange coated chicken on pan. Bake @ 450 degrees for 15-20 minutes or until chicken is fork-tender and juices run clear.

While chicken is baking, 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 in half crosswise into 6-7 pieces; arrange on individual plates. Spoon sauce over chicken; sprinkle with green onions. 4 servings.

Source: Carol, TOH
  "http://community.tasteofhome.com/community_forums/f/30/t/834999.aspx"

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