Baked Chicken with Sun-dried Tomato Sauce
2
Points®
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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