baked chicken with sun-dried tomato sauce

baked chicken with sun-dried tomato sauce

4.7 of 5 (3)
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Nutritional Info
  • 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

View full nutritional breakdown of baked chicken with sun-dried tomato sauce calories by ingredient
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Introduction

This 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.
Number of Servings: 4

Ingredients

    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

Directions

Preheat oven to 375ºF. Lightly coat a baking sheet with cooking spray.


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.

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