This is a quick and easy dish with a quick and easy sauce. I am the type of person that likes a lot of flavor in my food. I have a hard time eating baked chicken plain so this sun-dried tomato/roasted red pepper sauce is a healthy and easy way to make your average baked chicken a flavorful dish.

Ingredients:
4 boneless, skinless chicken breast halves
1 egg
6 tablespoons wheat germ
1 cup bread crumbs (I use my Honey Whole Wheat Bread)
12 sun-dried tomatoes
6 ounces roasted red peppers
1 cup boiling water

Directions:
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.
3. Serve sauce on the side or place on top of baked chicken.
Servings: 4