Lemon-Apricot Chicken

• 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

1. Heat oven to 425u0b0.
2. Spread 1 tablespoon of melted margarine in jelly roll pan, 15 1/2 x 10 1/2 x 1-inch.
3. Beat egg and water slightly.
4. Mix baking mix, lemon peel and garlic powder.
5. Flatten chicken breasts to 1/2 inch thickness.
6. Dip in egg mixture, then coat with baking mix.
7. Place chicken in pan, drizzle with remaining melted margarine.
8. Bake uncovered 20 minutes.
9. Turn; bake 10 minutes longer.
10. Prepare sauce.
11. Cut chicken crosswise into 1/2 inch slices.
12. Pour sauce over.
13. Garnish with lemon slices.
14. Makes 6 servings.

margarine, egg, water, bisquick baking mix, garlic powder, chicken, lemonapricot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=226311 (may not work)