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Lemon Chicken on a plate with salad, lemon slices, and a cut strawberry

Lemon Chicken

Meghan
Lemon Chicken is breaded in corn flakes cereal and topped with a homemade lemon sauce. A delicious spring or summer time meal!
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

For the Chicken:

  • 3/4 cup finely crushed corn flakes cereal
  • 1/2 teaspoon ginger
  • 1/8 teaspoon pepper
  • salt to taste
  • 1 egg white
  • 1 teaspoon soy sauce
  • 4 boneless, skinless chicken breast halves

For the Sauce:

  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • 1/3 cup honey
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon ketchup
  • 1/8 teaspoon garlic powder
  • 1 teaspoon grated lemon peel

For Serving:

  • 2 green onions (sliced)

Instructions
 

  • 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. 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.
  • 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. 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.
  • 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.

Notes

Source: Adapted from Pillsbury’s Best Chicken Cookbook
You're Gonna Bake It After All
bakeitafterall.com
Keyword chicken, gluten free, main dish