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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Taken from the Mayo Clinic Williams-Sonoma Cookbook. Wheat germ adds a nutlike texture to the crust, but without the fat. Ingredients:
3 tablespoons wheat germ |
2 tablespoons honey |
1 tablespoon dijon mustard |
1 tablespoon canned apricot nectar or 1 tablespoon apricot jam |
3/4 teaspoon reduced sodium soy sauce |
6 bone-in skinless chicken breast halves (trimmed of fat) |
Directions:
1. Preheat oven to 375 degrees.
2. In a small bowl, mix together the wheat germ, honey, mustard, apricot nector or jam, and soy sauce until well blended.
3. Arrange the chicken pieces, bone side down, on a baking sheet.
4. Spread the wheat germ mixture evenly over the chicken breasts.
5. Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes.
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