Lemon-Apricot Chicken - cooking recipe

Ingredients

4 Tbsp. margarine, melted
1 egg
2 Tbsp. water
1 c. Bisquick baking mix
1 Tbsp. grated lemon peel
1/4 tsp. garlic powder
6 small boneless skinless chicken breast halves (about 18 oz.)
Lemon-Apricot Sauce

Preparation

Heat oven to 425\u00b0.
Spread 1 tablespoon of melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
Beat egg and water slightly.
Mix baking mix, lemon peel and garlic powder.
Flatten chicken breasts to 1/2 inch thickness.
Dip in egg mixture, then coat with baking mix.
Place chicken in pan, drizzle with remaining melted margarine.
Bake uncovered 20 minutes.
Turn; bake 10 minutes longer.
Prepare sauce.
Cut chicken crosswise into 1/2 inch slices.
Pour sauce over.
Garnish with lemon slices.
Makes 6 servings.