Pecan-Crusted Chicken Waffle Sandwiches |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken and waffles is a Southern tradition. I turned it into a sandwich with a sweet and spicy mustard sauce to give it a kick. Our testers called it ânaughty and deliciousâ and said they could eat it all day long! âElizabeth Dumont, Boulder, Colorado Ingredients:
4 boneless skinless chicken breast halves (5 ounces each) |
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 |
Directions:
1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, whisk egg and 1/2 cup syrup. In another shallow bowl, combine the pecans, bread crumbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken in egg mixture, then coat with pecan mixture.
2. In a large skillet over medium heat, cook chicken in oil in batches for 5-6 minutes on each side or until no longer pink. Meanwhile, combine the mustard, vinegar and remaining syrup, salt and pepper.
3. Drizzle 1 tablespoon sauce mixture over each of four waffles; top with chicken and drizzle with remaining sauce mixture. Top with remaining waffles. Yield: 4 servings.
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