From Betty Crocker’s Best of Healthy and Hearty Cooking
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450°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 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 up to 2 weeks.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (240g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 679 | ||
Calories from Fat: 555 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 61.6g | 82 % | |
Saturated Fat 33.6g | 168 % | |
Monounsaturated Fat 18.3g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 198.7mg | 61 % | |
Sodium 4001.8mg | 138 % | |
Potassium 311.3mg | 8 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 9.3g | ||
Protein 21.7g | 31 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 679
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