Honey Chicken
3 tbsp. wheat germ 3/4 teaspoon reduced-sodium soy sauce
2 tbsp. honey 6 skinless, bone-in chicken peast halves,
1 tbsp. Dijon mustard 5 oz each, trimmed of visible fat
1 tbsp. canned apricot nectar or apricot jam
Preheat oven to 375 F.
In a small bowl, mix together the wheat germ, honey, mustard, apricot nectar 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 peasts. Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes. Makes 6 servings.
Nutrition Information:
Calories - 411
Total Fat: 2 grams
Carbohydrates: 63 grams
Cholesterol: 63 mg
Sodium: 163 mg