Lemon-Apricot Chicken

• 6 pieces Boneless, Skinless Chicken Breast Halves
• 1 whole Egg
• 2 Tablespoons Water
• 1 cup Baking Mix, Such As Bisquick
• 1 Tablespoon Lemon Zest
• 1/4 teaspoons Garlic Powder
• 23 cups Apricot Jam
• 1/2 teaspoons Soy Sauce
• 2 Tablespoons Fresh Lemon Juice
• 1/4 teaspoons Ground Ginger

1. Preheat oven to 425 degrees F.
2. Spray a jelly roll pan with a butter-flavored nonstick spray.
3. Beat egg and water until slightly frothy.
4. Combine baking mix, lemon zest, and garlic powder.
5. Flatten chicken breasts to a uniform thickness with the flat side of a meat mallet or a heavy fry pan.
6. Dip chicken into egg mixture and then into the baking mixture, shaking off the excess.
7. Place in the pan and lightly spray the chicken with the buttery nonstick spray.
8. Bake for 20 minutes.
9. Turn chicken over, spray again, and bake for 10 minutes more.
10. Then turn off the oven.
11. In the meantime, combine all of the sauce ingredients (jam through ginger).
12. After turning off the oven, remove the jelly roll pan and slice chicken crosswise.
13. Pour sauce over the top of the chicken.
14. Return to the oven for an additional 5 minutes.
15. Serve.
16. COOKS NOTE: This can serve 6, depending on the size of the chicken breasts and the appetites of your guests.
17. You can substitute any type of breading you wish in place of the biscuit mix.
18. Also, orange marmalade works just as well as the apricot jam.

chicken, egg, water, baking mix, lemon zest, garlic, soy sauce, lemon juice, ground ginger

Taken from tastykitchen.com/recipes/main-courses/lemon-apricot-chicken/ (may not work)