baked chicken with sun-dried tomato sauce

More sharing options

Share on Twitter

baked chicken with sun-dried tomato sauce

4.7 of 5 (3)

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

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.

Minutes to Prepare: 10

Minutes to Cook: 20

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.