This is a great healthy chicken burger. The wheat germ/bread crumb coating is a great alternative to deep-fried chicken. It has a similar texture and flavor without all the fat and calories. The sun-dried tomatoes and roasted red peppers are mixed with a little nasoya sandwich spread. It is a great flavorful alternative to mayo.

Ingredients:
4 boneless skinless chicken breast halves
6 tablespoons wheat germ
1 cup whole wheat bread crumbs (I use my honey whole wheat bread)
1 egg
12 sun-dried tomatoes
6 ounces roasted red peppers
½ cup nasoya sandwich spread

Directions:
1. 1. Preheat oven to 375 degrees F. On one large plate scramble the egg and on another large plate combine wheat germ and bread crumbs. Trim chicken breast of excess fat and coat in egg and then in bread crumb/wheat germ mixture. Place in lightly greased baking dish. Bake for about 30 minutes or so depending on the thickness of the chicken. If you have thick chicken breasts you can pound down to about ¼ to ½ inch thickness to cut down on cooking time.
2. To prepare sauce place sun-dried tomatoes in small bowl and add 1 cup boiling water. Let sit for about 10 minutes so that they can soften. In small food processor combine sun-dried tomatoes and roasted red peppers. Process until smooth or until desired consistency is reached. Place mixture in small bowl and add ½ cup nasoya sandwich spread and mix until combined.
3. Serve baked chicken on a whole wheat bun. I also like to put a slice of tomato and lettuce on my burger.
Servings: 4