Ingredients Jump to Instructions ↓

  1. 3/4 cup wheat germ

  2. 1 tsp table salt , divided

  3. 2 large egg whites, slightly beaten

  4. 1 lb uncooked boneless, skinless chicken breat, four

  5. 4 oz pieces 3/4 cup water , boiling

  6. 12 medium sun-dried tomatoes, without oil

  7. 7 oz canned pimento , or jarred roasted red peppers

  8. 1 Tbsp red wine vinegar

  9. 1/2 tsp table salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375°. Lightly coat a baking sheet with cooking spray. Mix wheat germ, ½ tsp 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 saucepan and pour over baked chicken when done.


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