3 tablespoons wheat germ
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon canned apricot nectar, or apricot jam
¾ teaspoon reduced-sodium soy sauce
6 skinless, bone-in chicken breast halves, trimmed of visible fat
Preheat oven to 375°.
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 breasts. Bake untilt he chicken is opaque throughout and the wheat germ mixture has formed a crust, 25-40 minutes.
To serve, divide the rice (below) among individual plates and top with chicken breast half.
Apricot wild rice
1 oz. Dried shitake mushrooms, stemmed
1-1/2 cups warm water
2 cups wild rice, rinsed under cold water
½ cup coarsely chopped dried apricots
2 shallots, minced
In a small bowl, soak the mushrooms in the warm water until barely softened. Remove, reserving the liquid. Coarsely chop the mushrooms. Strain the mushroom-soaking liquid through a fine-mesh sieve into a measuring cup. Add enough water to equal 5 cups. Pour the liquid into large saucepan and bring to a boil. Add the wild rice, mushrooms, apricots and shallots. Return to a coil, cover, simmer at low heat until the rice is tender and water is absorbed, about 45 minutes.
Makes: 6 servings