HEAT oven to 425 degrees. Spread 1 tablespoon of the melted margarine in jelly roll pan, 15-1/2x10-1/2x1 inch. Beat egg and water slightly. Mix baking mix, lemon peel and garlic powder. Flatten chicken breast halves to 1/2-inch thickness between plastic wrap or waxed paper. DIP chicken into egg mixture, then coat with baking mix mixture. Place in pan. Drizzle with remaining melted margarine. BAKE uncovered 20 minutes. Turn; bake 10 minutes longer or until juices run clear. Prepare Lemon-Apricot Sauce. Cut chicken crosswise into 1/2-inch slices. Pour sauce over chicken. Garnish with lemon slices if desired. 6 servings. Lemon-Apricot Sauce: Mix all ingredients in saucepan; heat through. From
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|Serving Size: 1 Serving (321g)|
|Recipe Makes: 6|
|Calories from Fat: 172 (32%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 172.1mg||53 %|
|Sodium 358.7mg||12 %|
|Potassium 671.9mg||18 %|
|Total Carbohydrate 31.8g||9 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 31g|
|Protein 57.8g||83 %|
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Calories per serving: 538
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