Kretschmer Recipe Contest (NAPS)—Mex-Italian Chicken Salad is a scrumptious example of what judges will look for in this year’s Kretschmer Wheat Germ “Delicious and Easy” Recipe Con- test. The chicken is baked with a wheat germ, cheese and cumin coating, then served over crisp romaine lettuce, black beans and corn tossed with chunky salsa and Italian dressing. This year the contest features three brand NEWrecipe categories: 1) Spectacular Main Dish Salads; 2) Magnificent Meatless Main Dishes; and 3) Delicious Warm-Weather Desserts. Check out www.kretschmer. com to learn more aboutthis excit- ing contest. Beginning January 15, 2001 until April 30, 2001, contest entries can be submitted in one of three ways: 1) mail entries to KRETSCHMER WHEAT GERM RECIPE CONTEST, P.O. Box 3305, Chicago, IL 60654; 2) e-mail entries to KWGContest@aol.com OR 3) visit the Web site at www.kretschmer.com and enter online. To receive the complete contest rules, simply use any of the methods above. If requesting by mail, please include a stamped, self-addressed, business-size envelope. Mex-Italian Chicken Salad 4 Servings 1 cup plus 2 tablespoons Kretschmer wheat germ, divided % cup grated Parmesan cheese 1 teaspoon ground cumin % cup lowfat buttermilk 1 pound chickenbreast tenders Cooking spray 6 cups romainelettuce, torn into bite-size pieces 1 cup cannedblack beans, drained 1 cup frozen whole kernel corn, thawed, drained 1 red bell pepper, cut into strips % cup medium or mild chunkysalsa % cup reduced-calorie Italian dressing Heat oven to 375F. In shal- low dish, combine 1 cup wheat germ, cheese and cumin; mix well. Pour buttermilk into sec- ond shallow dish. Dip chicken into buttermilk, then into wheat germ mixture, coating thoroughly. Lightly spray chicken on both sides with cooking spray; place on large baking sheet. Bake 15 to 18 minutes or until chicken is no longer pink. While chicken bakes, combinelettuce, beans, corn and pepperin large bowl. Combine salsa and dressing; pour over salad mixture, toss- ing to coat. To serve, transfer salad to large platter. Sprin- kle with remaining 2 table- spoons wheat germ; top with chicken. COOK’S TIP: 1 pound boneless, skinless chicken breasts, cut into 1-inch wide strips, can be substituted for chicken breast tenders. NUTRITION INFORMATION: (1/4 of recipe) Cal. 410, Cal. From Fat 80, Fat 9g, Sat. Fat 2.5, Chol. 70mg, Carbo. 41g, Fiber 11g, Sodium 590mg,Protein 44g.
