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Sandwiches - Pecan-Crusted Chicken Waffle Sandwiches



INGREDIENTS
  • 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

INSTRUCTIONS
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
Lebanon
Wilson Farmers Co-op
Number of Servings: 4
 
Print 3x5 recipe cards
 
 
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