1 pound (4 pieces) boneless, skinless chicken breasts
1 egg white
1 teaspoon water
1/4 cup all-purpose flour
1 teaspoon baking soda
1/4 to 1/2 teaspoon ground red pepper (depending on hotness desired)
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
1/4 teaspoon salt
2 teaspoons corn starch
2 teaspoons cold water

Cut chicken breasts in half. Mix egg white and water in a medium bowl. Add chicken, turn to coat and let stand for 10 minutes. Heat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray. Mix flour, baking soda and red pepper in a plastic bag. Remove chicken from egg mixture one piece at a time and place in bag. Seal and shake to coat each piece of chicken then place on baking sheet. Generously spray top of chicken with cooking spray. Bake uncovered for about 20-25 minutes or until chicken is no longer pink in center.

Prepare sauce when chicken is almost done baking. Heat all sauce ingredients (except water and cornstarch) in a small saucepan until it reaches a boil, stirring occasionally. Mix cornstarch and cold water, then stir into sauce mixture. Cook and stir until thickened.

Cut each chicken breast diagonally into about 5 or 6 slices. Pour lemon sauce over chicken and serve over rice.

Makes 4 servings
Serving Size: 1 chicken breast