Crunchy Salsa Chicken
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Pound thinly:
4 boneless, skinless chicken breasts
Combine in large, airtight container:
1-1/2 c. buttermilk
2 t. fresh grated ginger
(may substitute dried ground ginger)
1 t. salt
1 t. ground cumin
4 garlic cloves, minced finely
Add chicken to marinade mixture; marinate at least
8 hours, or overnight (I have marinaded as long as
24 hours with excellent results).
Preheat oven to 400 degrees Fahrenheit (thermal or
convection).
In large flat bowl, mix:
1 c. wheat germ, lightly toasted
1 t. pumpkin pie spice
1 t. ground cumin
1/2 t. salt (optional)
1/2-3/4 t. cayenne pepper
Dredge both sides of chicken pieces in wheat germ mixture;
lay side by side in large, nonstick baking pan (or spray
pan with cooking spray).
Bake 18-20 mins, or until chicken tests done.
Serve chicken with salsa and garnished with sliced oranges,
avocados, and low-fat sour cream. Garnish with fresh
cilantro. (
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