Lemon Chicken, Baked not Fried

A friend gave me this recipe many years ago and I have to say I have made it quite a bit. It is very tasty and easy.  Way less calories then the fried stuff you find at Chinese/American restaurants.  It's very crispy too. 

Lemon Chicken
This is a quick and easy recipe that has super flavor. And no frying! It is a favorite around here. I always double the sauce because I love it on the rice that I make to go with it.

6 chicken breasts

dip:
1 tablespoon soy sauce
2 egg whites
3 tablespoons water

coating:
3 cups corn flakes, crushed
1/2 teaspoon pepper
1/2 teaspoon ground ginger


sauce:
1 teaspoon ketchup
1/2 cup honey

1 cup chicken broth
zest of one lemon
2 tablespoons lemon juice
2 tablespoons corn starch
1/2 teaspoon garlic powder

Preheat oven to 350F.  Trim chicken breast, rinse and dry.  In a wide low based bowl, whisk together egg white soy sauce and water. Set aside.  In another wide low bowl combine cornflakes, pepper and ginger.  To crush corn flakes you can place them in a plastic bag and roll over them with a rolling pin.  You don't want to crush them too finely because you want the texture. 

Dip chicken into egg white wash.  Then dip into coating, both sides.  Place on aluminum foil lined baking sheet.  (Makes for faster clean up).

While chicken is baking make sauce.  Whisk together the ingredients in a saucepan.  Place over medium high heat and bring to a boil, whisking constantly.  It will thicken up fast.  Once thickened, turn down heat to low to keep warm.

Chicken will take about 20 minutes to 40 minutes depending on how thick your slices are.  The best way to get a read is to use a thermometer. I check to see if chicken gives when depressed with the back of a fork.  If the chicken feels firm and does not give, then, it's done.  Pour the sauce over chicken and serve.  Or you can just set the sauce on the table and serve country style.  I love to pour mine over my rice as well.