Skip Navigation Links
  Skip Navigation Links  

Sandwiches - Pecan-Crusted Chicken Waffle Sandwiches

  • 4 (5-ounce) boneless, skinless chicken breast halves
  • 1 egg
  • 1/2 cup plus 1/3 cup maple syrup, divided
  • 1 cup finely chopped pecans
  • 2/3 cup dry bread crumbs
  • 3/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/4 cup canola oil
  • 1/4 cup spicy brown mustard
  • 1 tablespoon white wine vinegar
  • 8 frozen waffles, toasted

Flatten chicken to 1/2-inch thickness. Whisk egg and 1/2 cup syrup in a shallow bowl. Combine pecans, bread crumbs, 3/4 teaspoon salt, and 1/2 teaspoon pepper in another shallow bowl. Dip chicken in egg mixture, and then coat with pecan mixture.
Cook chicken in oil in batches in a large skillet over medium heat for 5-6 minutes on each side or until no longer pink. Combine the mustard, vinegar, and remaining syrup, salt, and pepper.
Drizzle 1 tablespoon sauce mixture over each of four waffles; top with chicken and drizzle with remaining sauce mixture. Top with remaining waffles.
Submitted By: Mildred Edwards
Wilson Farmers Co-op
Number of Servings: 4
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2023 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice