Healthy Honey Chicken

Recipe #110205

YIELDS: 1 Chicken breast

COMMENT: I marinated the chicken in the mixture (including wheat germ) chillled in the ref about 1 hour with cut up chicken. Then coat the mixture again with wheat germ (about 2 T). Crumbs of wheat germ didn't stick well with the chicken, and didn't form crust - curst were wet and pastelike, i like it! Maybe put mor next time Ü I like the taste, but they didn't

CHANGES: (had some excess wet ingredient -- maybe because i use 1T extra for dijon and honey)
use only 1 chicken breast
put 2 T dijon by mistake so i use
3 T honey
less 1 T fruit vinegar isntead of canned apricot nectar/jam
3 T wheat germ (same as recipe) plus 2 T more to coat the chicken before baking

EQUIPMENT: Lowest rack insulated in 8x11.5 glass dish (outer part of oven) 350º - 30 min. Flipped chicken halfway, meat is already cooked (i think)

PROCEDURE:
1. Cut up chicken thinly. Season with S & P
2. Mix in honey, dijon, fruit vinegar, 3 T wheat germ
3. Let rest and chilled in the fridge about 1 hr
4. Coat chicken again with 2 T wheat germ (the wet absrob it so it didn't form crust)

RECIPE:

3 tablespoons wheat germ
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon canned apricot nectar or apricot jam
3/4 teaspoon reduced sodium soy sauce
6 bone-in skinless chicken breast halves (trimmed of fat)

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.