Ginger-Peach Chicken (Cooking for 2)

This recipe was supposed to be Lemon-Apricot Chicken. Turns out my boyfriend does not like Apricots and I did not have a fresh lemon, so I modified the recipe and made it my own. It was great. I served it with Asparagus cooked in a grill pan with a little olive oil and onion powder...perfect pairing!

Prep Time: 15 minutes
Cook time: About 30 minutes (until chicken is done)

Ingredients:

Chicken
2 Chicken Breasts (you will need to flatten them with whatever method you chose, I used a wine bottle!)
2 Tbsp fat free egg product or 1 egg white
1 Tbsp water
1/2 cup Bisquick Heart Smart Mix (makes chicken have a little crisp!)
1/8 teaspoon garlic powder (I used a lot more than this to coat the chicken because I love garlic!)
Cooking Spray

Ginger-Peach Sauce
1/3 cup peach preserves (you can also use apricot or orange)
1 Tbsp lemon juice
1/4 Tsp soy sauce
1/8 Tsp ground ginger

Directions:

Heat oven to 425. Spray a glass dish (large enough to fit flattened chicken breasts) with cooking spray. Flatten chicken breasts (if not done already).

In a shallow dish, beat egg product and water slightly.

In another shallow dish, stir together Bisquick mix and garlic powder.

Dip chicken into egg mixture, then coat with Bisquick mix. Place in pan. Repeat until all breasts are coated and in pan. Spray chicken directly with cooking spray.

Bake uncovered for 20 minutes. Turn; bake 10 minutes longer or until chicken is no longer pink in the middle.

In a small, microwavable bowl, stir together all ginger-peach sauce ingredients. Microwave on high for 1 minute. Pour sauce over baked chicken and serve.

270 calories, 4.5 grams of fat