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I recently purchased your Cook'n Recipe Software and love it! I have tried several other cookbook programs but found them unsatisfactory.

My main goal was to put my own recipes into a system that was easy and quick. I have put in about 20 so far, and I love it. It is so easy to use.

I have tried several of your recipes and they all have been wonderful!

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Debb   Read more...
Baked Lemon Chicken

Serves: 4

PREP: 15 MIN * STAND: 15 MIN * BAKE: 25 MIN * 4 SERVINGS

    4 boneless skinless chicken breast halves (about 1 1/4 pounds)
   1 egg white
   1 tsp water
   1/4 c all purpose flour
   1 tsp baking soda
   1/4 to 1/2 tsp ground red pepper flakes, if desired
   Cooking spray
   1/2 lemon, cut into thin slices
   1 medium green onions, chopped (1 tablespoon), if desired
   
   Chinese Lemon Sauce:
   1/4 c sugar
   1/3 c chicken broth
   1 tsp grated lemon peel
   3 tbs lemon juice
   2 tbs light corn syrup
   2 tbs rice vinegar
   1/4 tsp salt
   1 clove garlic, finely chopped
   2 tsp cornstarch
   2 tsp cold water

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Cut each chicken breast half crosswise in half. Mix egg white and water in medium glass or plastic bowl. Add chicken; turn chicken to coat both sides. Let stand 10 minutes.

Heat oven to 450°. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in resealable plastic bag. Add 1 chicken piece at a time. Seal bag; 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. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.

1 SERVING: Calories 270 (Calories from Fat 35); Fat 4g (Saturated 1g); Cholesterol 75mg; Sodium 640mg; Carbohydrate 29g (Dietary Fiber 0g); Protein 29g
% DAILY VALUE: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 8%
DIET EXCHANGES: 2 Starch, 3 Very Lean Meat

For Chinese Lemon Sauce
Heat all ingredients except cornstarch and cold water 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.

Betty's Tip
This recipe is much easier than the traditional twice-fried Lemon Chicken. Our baked version retains the tangy lemon and garlic flavors of the original while eliminating half the fat. Serve with broccoli or broccolini, a new form of broccoli with sparse flowerets.

From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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