lemon chicken

 
This dish was as good as it looks! The sauce was just right and the chicken had a nice crunch. Best of all, the chicken was baked so this is a healthy (and easy) version of take-out.

lemon chicken (blog: You're Going To Bake It After All)
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

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
2 green onions, sliced

Line a baking sheet with foil; place in oven. Heat oven to 450 F.
Ina 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.

What I have to say- next time I think I'll omit the green onions on top and instead sprinkle the top with roasted sesame seeds.