 |
|
|
|
|
|
| |
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. |
| |
|
|
|
|
|
|
|
|
|
|
|
|