4 tbsp. butter, melted
1 egg
2 tbsp. water
1 c. baking mix
1 tbsp. grated lemon peel
1/4 tsp. garlic powder
6 sm. boneless, skinless chicken breast halves (about 18 oz.)
Lemon-Apricot Sauce (below)

Heat oven to 425 degrees. Spread 1 tablespoon of the melted butter in jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.

Beat egg and water slightly.

Mix baking mix, lemon peel and garlic powder.

Flatten chicken breasts to 1/2 inch thickness.

Dip chicken breasts in egg mixture, then coat with baking mix. Place chicken in pan; drizzle with remaining melted butter. Bake uncovered 20 minutes. Turn; bake 10 minutes longer.

Prepare Lemon-Apricot Sauce.

Cut chicken crosswise into 1/2 inch slices; pour sauce over chicken. Garnish with lemon slices. 6 servings.

LEMON-APRICOT SAUCE:

2/3 c. apricot preserves
2 tbsp. lemon juice
1/2 tsp. soy sauce
1/4 tsp. ground ginger

Mix all ingredients in saucepan; heat through.