Prep 10 mins
Cook 40 mins
Taken from the Mayo Clinic Williams-Sonoma Cookbook. Wheat germ adds a nutlike texture to the crust, but without the fat.
- 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)
- Preheat oven to 375 degrees.
- In a small bowl, mix together the wheat germ, honey, mustard, apricot nector or jam, and soy sauce until well blended.
- Arrange the chicken pieces, bone side down, on a baking sheet.
- Spread the wheat germ mixture evenly over the chicken breasts.
- Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes.
Although the chicken came out super moist, even leaving off the wheat germ crust, the flavor was lacking. I had to add honey mustard salad dressing as a dipping sauce at the end. May try again and play with the ingredients to see if I can tweak it enough to keep.
Interesting taste but the coating did not get crispy before the chicken was done. Will try again with less coating.
I couldn't find any wheat germ and had to substitute wheat flour instead. Since no one else mentioned it, I'm guessing the flour is what made the mixture very sticky and difficult to apply to the chicken. I'm giving it a 3 because the stickiness made preparation difficult, but that was my own fault for trying to substitute! I enjoyed the taste.