Lemon Ginger Chicken

I loved this recipe. I thought it was really good! Lane was the only kid that didn't like it AT all...

Lemon Ginger Chicken

Chicken:
4 boneless skinless chicken breasts (1 1/4 lb)
1/2 cup original Bisquick mix
1/4 cup Progresso plain bread crumbs (I think mine was garlic and herb and was still good)
1 tablespoon grated lemon peel (I didn't use this and it was still pretty strong)
1/2 teaspoon grated ginger root (I used dry from the can and it was still great)
1/2 cup water
3 tablespoons vegetable oil

Lemon Ginger Sauce:
1/4 cup lemon juice
1/4 cup water
3 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon grated ginger root (again I used dry)
1 drop of yellow food coloring
Lemon slices if desired

1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.

2. In shallow bowl, mix Bisquick mix, bread crumbs, lemon peel and ginger root. Pour 1/2 cup water into another shallow bowl. Dip chicken into water, then coat with Bisquick mixture.

3. In 12-inch nonstick skillet, heat oil over medium heat. Cook chicken in oil 8 to 10 minutes, turning once, until juice of chicken is clear when center or thickest part is cut (170 degrees F).

4. Meanwhile, 1 quart saucepan, mix lemon juice, 1/4 cup water, the sugar, cornstarch, ginger root and food color. Cook over medium heat, stirring occasionally, until thickened and bubbly. Pour sauce over chicken. Garnish with lemon slices.

(Cook chicken in oil 11 to 13 minutes or until meat thermometer inserted in center of chicken reads 170 degrees F.)