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

Baked Chicken with Sun-dried Tomato Sauce

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


Wheat germ

¾ cup(s)

Table salt

1 tsp(s), divided

Black pepper


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)


1 cup(s)


  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.