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Post by Tia on May 24, 2005 20:12:19 GMT -5
Chinese Lemon Chicken
4 servings 5 points per serving
Ingredients
1 lb boneless skinless chicken breasts 1 egg white 1 tsp water 1/4 cup flour 1 tsp baking soda 1/4 tsp cayenne pepper cooking spray
Cut chicken breasts crosswise in half. Mix egg white and water in a shallow dish (I used my glass pie plate). Add chicken, turn to coat. Let stand 10 minutes. Heat oven to 450 F. Spray cookie sheet with cooking spray. Remove chicken from egg mixture, discard mixture. Mix flour, baking soda and cayenne pepper in a plastic bag. Shake chicken in bag one piece at a time, and place on cookie sheet. Spray chicken with cooking spray about 5 seconds or untyil surface of chicken appears moist. Bake uncovered for 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.
Chinese Lemon Sauce
1/3 cup fat-free reduced sodium chicken broth (in the Campbell's tetra pak) 1/4 cup sugar 1 1/2 tsp lemon zest (grated lemon peel) 3 tbsp lemon juice 2 tbsp rice vinegar 2 tbsp light corn syrup 1 clove garlic, minced 2 tsp cornstarch 2 tsp cold water
Heat all ingredients except cornstarch and water to a boil in a saucepan (small pot). Mix cornstarch with water, and stir into sauce. Cook on medium heat and stir until thickened. Serve over chicken
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