Baked Chicken with Sun-dried Tomato Sauce

Total Time
30 min
10 min
20 min
This juicy, flavorful 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, divided

black pepper


egg white(s)

2 large, slightly beaten

uncooked boneless skinless chicken breast(s)

1 pound(s), four 4 oz pieces


¾ cup(s), boiling

sun-dried tomatoes (without oil)

12 medium

canned pimento(s)

7 oz, or jarred roasted red peppers

red wine vinegar

1 Tbsp

table salt

½ tsp


  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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