- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 226.5
- Total Fat: 6.3 g
- Cholesterol: 147.4 mg
- Sodium: 1,124.8 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 4.6 g
- Protein: 25.9 g
baked chicken with sun-dried tomato sauceSubmitted by: BSING46
IntroductionThis juicy, flavorful dish is a wonderful surprise. The wheat germ adds a nutty edge to the chicken without adding any fat. This juicy, flavorful dish is a wonderful surprise. The wheat germ adds a nutty edge to the chicken without adding any fat.
3/4 cup wheat germ
1 tsp table salt, divided
1/8 tsp black pepper
2 large egg white(s), slightly beaten
1 pound uncooked boneless, skinless chicken breast, four 4 oz pieces
3/4 cup water, boiling
12 medium sun-dried tomatoes, without oil
7 oz canned pimento, or jarred roasted red peppers
1 Tbsp red wine vinegar
1/2 tsp table salt
Mix wheat germ, 1/2 teaspoon salt and pepper and pour onto a plate or flat bowl. Place slightly beaten egg whites in another flat bowl.
Dip each piece of chicken in egg white, then in wheat-germ mixture to coat. Place chicken pieces on baking sheet and bake for 20 minutes.
Pour boiling water over sun-dried tomatoes and allow to sit for 10 minutes. Put tomatoes and water, roasted red peppers, vinegar and remaining salt in a blender and blend until smooth. Taste and adjust for salt.
Heat sauce in microwave or in a saucepan and pour over baked chicken when done.
Number of Servings: 4
Recipe submitted by SparkPeople user BSING46.