Baked Chicken with Sun-dried Tomato Sauce
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients (4 servings)
- 3/4 c wheat germ
- 1 tsp salt divided
- 1/8 tsp pepper
- 2 egg whites, slightly beaten
- 1 pound boneless skineless chicken breasts, 4 4-oz pieces
- 3/4 cup boiling water
- 12 medium sun dried tomatoes, without oil
- 7 oz jarred roasted red peppers
- 1 tbsp red wine vinegar
- 1/2 tsp salt
Preheat oven to 375.
Mix wheat germ, 1/2 tsp salt, and pepper in a shallow bowl.
Place slightly beaten egg whites in another shallow bowl.
Dip each piece of chicken in the egg whites, then in the wheat germ mixture to coat.
Place chicken pieces on a baking sheet and bake for 20 minutes.
While baking, pour water over sun dried tomatoes and allow to soak for 10 minutes.
Put tomatoes and water, roasted red peppers (drained), vinegar and remaining salt in a blender and blend until smooth.
Head sauce in a microwave or in a saucepan and pour over baked chicken when done.