1 pound skinless boneless chicken breast halves (4
halves)
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground red pepper (cayenne) -- if desired (1/4 to 1/2 teaspoon)
Chinese Lemon Sauce -- (recipe follows)
Chopped green onions and lemon slices

CHINESE LEMON SAUCE
1/3 cup fat-free reduced-sodium chicken broth
1/4 cup sugar
1 1/2 teaspoons grated lemon peel
3 tablespoons lemon juice
2 tablespoons rice vinegar
2 tablespoons light corn syrup
1 clove garlic -- finely chopped
OR
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
|Cut breasts crosswise in half. Mix egg white and water in medium bowl. Add
chicken; turn chicken to coat. Let stand 10 minutes. Heat oven to 450º.
Spray nonstick cookie sheet with nonstick cooking spray. Remove chicken
from egg white mixture; discard mixture. Mix flour, baking soda and red
pepper in plastic bag. Add 1 chicken piece at a time. Seal bag and shake
to coat chicken. Place chicken on cookie sheet; spray with cooking spray
about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer
pink when centers of thickest pieces are cut. Meanwhile, prepare Chinese
Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into
about 5 slices. Pour sauce over chicken. Garnish with green onion and
lemon slices.

CHINESE LEMON SAUCE:

Heat broth, sugar, lemon peel, lemon juice, vinegar, corn syrup, garlic
and salt to boiling in 1-quart saucepan, stirring occasionally. Mix
cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds
or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.