Baked Lemon Chicken

4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
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 (cayenne), if desired
Cooking spray
Chinese Lemon Sauce (below)
1/2 lemon, cut into thin slices
1 medium green onion, chopped (1 tablespoon), if desired

Cut each chicken breast half crosswise in half. Mix egg white and water in medium glass or plastic bowl. Add chicken; turn chicken to coat both sides. Let stand 10 minutes.

Heat oven to 450 degrees. Spray nonstick cookie sheet with cooking spray. Remove chicken from egg mixture; discard egg mixture. Mix flour, baking soda and red pepper in resealable plastic bag. Add 1 chicken piece at a time. Seal bag; shake to coat chicken. Place chicken on cookie sheet; spray with cooking spray about 5 seconds or until surface of chicken appears moist.

Bake uncovered 20 to 25 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. While chicken is baking, prepare Chinese Lemon Sauce. Let chicken stand 5 minutes; cut each piece crosswise into about 5 slices. Pour sauce over chicken. Garnish with lemon slices and green onion.

Chinese Lemon Sauce

1/4 cup sugar
1/3 cup chicken broth
1 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons light corn syrup
2 tablespoons rice vinegar
1/4 teaspoon salt
1 clove garlic, finely chopped
2 teaspoons cornstarch
2 teaspoons cold water

Heat all ingredients except cornstarch and cold water to boiling in 1-quart saucepan, stirring occasionally. Mix cornstarch and cold water; stir into sauce. Cook and stir about 30 seconds or until thickened. Serve warm, or cover and refrigerate up to 2 weeks.