Baked chicken with sun-dried tomato sauce
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Wheat germ
¾ cup(s)
Table salt
1 tsp, divided
Black pepper
⅛ tsp
Egg whites
2 large, slightly beaten
Uncooked skinless boneless chicken breast
1 pound(s), four 4 oz pieces
Water
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
Instructions
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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