Ingredients
1 lb skinless boneless chicken breast(4 halves)
1 egg white
1 tsp water
1/4 C flour
1 tsp baking soda
1/4 tsp ground red pepper(cayenne)
Chinese Lemon Sauce (recipe follows)
Chopped green onions and lemon slices
Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add chicken; turn to coat. Let stand 10 minutes.
Heat oven to 450º, Spray nonstick cookie sheet with cooking spray. Remove chicken from egg white mixture; discard mixture.
Mix flour, baking soda and red pepper in plastic bag.
Add chicken 1 piece at a time. Seal bag and shake to coat.
Place 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. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices.
Pour CHINESE LEMON SAUCE over chicken. Garnish with green onion and lemon slices.
CHINESE LEMON SAUCE
1/3 C FF red-sodium chicken broth
1/4 C sugar
1 1/2 tsp grated lemon peel
3 T lemon juice
2 T rice vinegar
2 T light corn syrup
1 clove garlic/finely chopped
OR: 1/2 tsp garlic powder
1/4 tsp salt
2 tsp cornstarch
2 tsp cold water
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.
