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Photo of Baked Chicken with Sun-dried Tomato Sauce by WW

Baked Chicken with Sun-dried Tomato Sauce

2
Points® value
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This juicy, flavourful dish is a wonderful surprise. The wheat germ adds a nutty edge to the chicken without adding any fat.

Ingredients

Wheat germ

¾ cup(s)

Table salt

1 tsp(s), divided

Black pepper

⅛ pinch(es)

Egg whites

2 serving(s), large, slightly beaten

Uncooked boneless skinless chicken breast

1 pound(s), four 4-oz pieces

Sun-dried tomatoes (without oil)

12 medium

Red wine vinegar

1 tsp(s)

Canned pimentos

7 oz, or jarred roasted red peppers

Table salt

½ tsp(s)

Water

1 cup(s)

Instructions

  1. Preheat oven to 375ºF. Lightly coat a baking sheet with cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Heat sauce in microwave or in a saucepan and pour over baked chicken when done.

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