1. Preheat oven to 375”
2. In a small bowl, mix together the wheat germ, honey, mustard, apricot nectar or jam, and soy sauce until well blended.
3. Arrange the chicken pieces, bone side down, on a baking sheet. Spread the wheat germ mixture evenly over the chicken breast. Bake until the chicken is opaque throughout and the wheat germ mixture has formed a crust, 35-40 minutes.
4. To serve, divide the rice among individual plates. Top each with a chicken breast.
Apricot Wild Rice
1 oz dried shiitake mushrooms, stemmed
1 ½ cups warm water
2 cups wild rice, rinsed in a fine mesh sieve under cold running water
½ cup coarsely chopped dried apricots
In a small bowl, soak the mushrooms in the warm water until barely softened, about 20 minutes. Remove the mushrooms, reserving the liquid, Coarsely chopped mushrooms. Strain the mushroom-soaking liquids through a fine mesh sieve into a measuring cup. Add enough water to equal 5 cups liquid. Pour the liquid into a large saucepan and bring to a boil. Add the wild rice, mushrooms, apricots and shallots. Return to a boil, cover, and reduce heat to low. Cook until the rice is tender and all the liquid has been absorbed, 45 minutes to 1 hour.
I don't do mushrooms, but instead I would use chicken stock or broth to enhance the flavor of the wild rice.
Doesn't it sound good. I will let you know. I am also thinking of serving it with saute spinach or asparagus. I am trying to think of another vegetable that could go with it too. Any suggestions?