Lemon Chicken

Lemon Chicken is breaded in corn flakes cereal and topped with a homemade lemon sauce. A delicious spring or summer time meal!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 254kcal

Author Meghan

Line a baking sheet with foil; place in oven. Heat oven to 450°F.
In a pie plate, combine crushed cereal, ginger, and pepper; mix well.
¾ cup finely crushed corn flakes cereal, ½ teaspoon ginger, ⅛ teaspoon pepper
In a small bowl, beat egg white, water, and soy sauce until frothy. Lightly salt each chicken breast half as desired, and dip in the egg white mixture. Place in pie pan; spoon cereal mixture over chicken to coat evenly.
1 egg white, 1 teaspoon soy sauce
Remove hot foil-lined baking sheet from oven; arrange coated chicken on sheet. Bake for 15 to 20 minutes, or until internal temperature of chicken reaches at least 165°F.
Meanwhile, in a medium saucepan, combine broth and cornstarch; blend until smooth.
½ cup chicken broth, 1 tablespoon cornstarch
Add honey, lemon juice, ketchup, and garlic powder; mix well. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; stir in lemon peel.
⅓ cup honey, 3 tablespoons fresh lemon juice, 1 teaspoon ketchup, ⅛ teaspoon garlic powder, 1 teaspoon grated lemon peel
To serve, cut each chicken breast half crosswise into 6 or 7 pieces (or leave whole), arrange on 4 individual plates, over rice if desired. Spoon sauce over chicken; sprinkle with green onions.
2 green onions

Source: Adapted from Pillsbury’s Best Chicken Cookbook

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