LEMON CHICKEN

LEMON CHICKEN

CHICKEN
3/4 cup finely crushed cornflakes cereal
1/2 teaspoon ginger
1/8 teaspoon pepper
1 egg white
1 teaspoon water
1 teaspoon soy sauce
4 boneless skinless chicken breast halves

SAUCE
1/2 cup chicken broth
1 tablespoon cornstarch
1/3 cup honey
3 tablespoons lemon juice
1 teaspoon ketchup
1/8 teaspoon garlic powder
1 teaspoon grated lemon peel
2 green onions, cut into 1/2-inch pieces, including tops

  1. Line cookie sheet with foil; place in oven. Heat oven to 450°F. In pie pan, combine crushed cereal, ginger and pepper; mix well. In small bowl, beat egg white, water and soy sauce until frothy. Brush both sides of chicken with egg-white mixture. Place in pie pan; spoon cereal mixture over chicken to coat evenly.

  2. Remove hot foil-lined cookie sheet from oven; arrange coated chicken on sheet. Bake at 450°F. for 15 to 20 minutes or until chicken is fork-tender and juices run clear.

  3. Meanwhile, in 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.

  4. To serve, cut each chicken breast half crosswise into 6 or 7 pieces; arrange on 4 individual plates. Spoon sauce over chicken; sprinkle with onions.