Honey Wheat Germ Chicken Recipes

HEALTHY HONEY CHICKEN

Steps:

• 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.

MILK AND HONEY WHEAT BREAD

Steps:

• Heat milk and honey together until honey is dissolved, then stir in the butter.
• When the milk-butter mixture is somewhat cooled, beat in the eggs.
• Sift together the flour through salt; add wheat germ.
• Gradually stir the dry mixture into the liquid.
• Stir in nuts (if desired).
• Turn into 9 X 5-inch loaf pan.
• Bake at 325°F 1 hour.

DIJON, SALTINE AND WHEAT GERM CRUSTED CHICKEN FINGERS WITH RANCH DIPPING SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Cut the chicken breasts on the diagonal into wide flat strips and season with salt, to taste. In a large bowl, combine the Dijon and the yogurt, toss in the chicken and stir to coat evenly.
• Pulse, pulse, pulse the crackers in a food processor until they look like fine crumbs. Add the wheat germ and toasted almonds and pulse until it is a homogeneous mixture. Put this mixture into a wide flat dish. Roll the marinated chicken in this mixture, 1 piece at a time, pressing the cracker/wheat germ mixture to evenly crust each piece. Lay the prepared chicken onto a sheet tray fitted with a rack. Baking the chicken on a rack will allow the air to circulate around the chicken to cook it evenly and make it crispy.
• Bake the chicken in the preheated oven until the chicken is cooked through but not dry, about 12 to 15 minutes. Remove the chicken from the oven to a serving platter and serve with the Dipping Sauce.
• Combine all the ingredients in a bowl.
• Dip the chicken fingers in this and say yuuuuuuuuuuuuuuuuuuummmyy!