Baked Chicken and Waffles
I’m not entirely sure where to start with this. Just sit here a moment and devour this with your eyes. You’re allowed.
Okay. Ya done? Cause I have a recipe to give you so you can bestow this glory on high upon yourself. Yes, its a gift to yourself. You deserve a gift to your self. And for your face hole.
And this one EVEN qualifies as a gift for your waistline. I know! Just wait and I’ll get to that in one second.
Revel. In. It.
As Ben and I continue to organize the chaos in our apartment, I wanted to make something special for the guy. It was our one month wedding anniversary yesterday. Yeah, that. I’m not normally one to get all obnoxiously mushy (just somewhat mushy) – and our one month anniversary might not be something we’ll remember twenty years from now – but last night, this sounded like just the ticket to welcome the man home and celebrate this itsy milestone in our lives.
With a sum total of 25% of our marriage being spent together so far, it’s no wonder it’s gone swimmingly! But I am relieved and overjoyed to have my husband home for good. He’s kinda awesome ya know. Yeah, you already know.
But the MOVING…
Seriously, the chaos of moving just makes induces in me a panic and nervous twitch in my right eye. This calmed me down and minimized the guilt I would have felt over the full fledged deep fried chicken and greasy-ring-around-my-lips feeling as I devoured it with reckless abandon.
Feelings-eater <- that’s me.
With whole wheat waffles and baked chicken you can sin – but not 7th circle of hell sin, just the regular amount of sin. You know, just enough to be a rebel.Print
All the wonderfulness of the fried version – but healthified.
- 1 cup All Purpose Flour
- ½ cup Whole Wheat Flour
- ¼ tsp Salt
- ½ tsp Baking Soda
- 1 Egg
- 1 ¼ cup Buttermilk
- 2 Tbsp Butter, very soft
- 2 Chicken breasts, filleted into 4
- 1 ½ cup Panko, toasted
- ⅓ cup Flour
- 1 Egg
- 3 Tbsp Milk
- 3 Tbsp Dijon +Extra for drizzling
- Sugar Free Maple Syrup
- Combine dry ingredients into medium size bowl.
- Mix together egg, softened butter, and buttermilk into another medium bowl.
- Gently whisk the wet ingredients into the dry ingredients and beat together until batter is smooth.
- Heat waffle iron and using about ½ cup of batter per waffle, grill waffles according to manufacturer’s directions.
- Remove toasted waffles from iron and place on a baking sheet with a wire rack in over set to “warm” heat. Keep warm until chicken is ready.
- Preheat oven to 450 degrees.
- Fillet two whole chicken breasts into four. Pound with a meat tenderizer until the chicken is of even thickness. Set aside.
- In small bowl combine egg, milk and Dijon mustard. Place onto rimmed plate or shallow bowl. Set aside.
- Place flour and toasted panko into their own shallow bowls or rimmed plates, separately.
- Dredge each fillet of chicken in flour, then egg-wash, and lastly coat in toasted panko. Set onto non-stick sprayed broiler pan. Repeat with remaining chicken fillets.
- Bake at 450 degrees for approximately 10 minutes, or until chicken has cooked through.
- Remove from oven and allow to cool for five minutes.
- Plate waffle, top with baked chicken.
- Drizzle with extra Dijon mustard and then maple syrup. Promptly devour.
Waffles adapted from America’s Test Kitchen Buttermilk Waffles. Remaining recipe is by Megan Keno.
Keywords: healthy waffles, chicken and waffles recipe, chicken on waffles