Photo of Baked chicken with sun-dried tomato sauce by WW

Baked chicken with sun-dried tomato sauce

Total Time
30 min
10 min
20 min
This juicy, flavorful dish is a wonderful surprise. You'll also love that it all comes together in just half an hour. The wheat germ gives a nutty edge to the chicken without adding any fat. After dipping the chicken into the wheat germ and egg whites, simply let it bake in the oven until cooked through. Letting the sun-dried tomatoes soak in boiling water helps soften them before blitzing in a blender with roasted red peppers and red-wine vinegar for an unforgettable sauce. Feel free to make a batch of the sauce to serve with turkey or use as a spread for your sandwich for lunch.


Wheat germ

¾ cup(s)

Table salt

1 tsp, divided

Black pepper


Egg whites

2 large, slightly beaten

Uncooked boneless skinless chicken breast

1 pound(s), four 4 oz pieces


¾ cup(s), boiling

Sun-dried tomatoes (without oil)

12 piece(s)

Canned pimento

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.