baked pecan crusted chicken and waffles

This may come as a shock to those that know me, but I actually tried chicken and waffles a couple of months ago…and I LOVED them!! This recipe is inspired by the Chicken and Waffles I had at Flamestone American Grill in Olsdmar, FL (they really are divine). I used Emeril’s Oven Baked Pecan-Crusted Chicken Fingers recipe from foodnetwork.com for the chicken, substituting cinnamon and sugar for the essence and fat-free milk for the olive oil; I also used whole wheat breadcrumbs. The waffles are from my post on June 22nd, 2013, and I created the cinnamon-sugar butter on my own. My husband was very skeptical as to how chicken, waffles and syrup would taste together, but he liked this recipe so much now he asks me to make it using the leftover waffles from breakfast. :) Enjoy!

baked pecan crusted chicken and waffles

baked pecan crusted chicken and waffles

Ingredients (Chicken):

baked pecan crusted chicken - ingredients

baked pecan crusted chicken – ingredients

 

2 Boneless Skinless Chicken Breasts
1/2 Cup Chopped Pecans
1/3 Cup Whole Wheat Panko Breadcrumbs
1 TBSP Cinnamon
1TBSP Sugar
1 tsp Salt
1 Large Egg, Beaten
1/8 Cup Fat Free Milk

 

Ingredients (Cinnamon-Sugar Butter):

cinnamon-sugar butter - ingredients

cinnamon-sugar butter – ingredients

 

 

1/2 Stick Butter
1 tsp Cinnamon
1/2 tsp Sugar

 

 

 

 

For the Waffle Recipe, refer to my oat waffles recipe posted June 22, 2013

Instructions (Chicken):

Preheat oven to 375 degrees.

Place pecans, breadcrumbs, cinnamon, sugar and salt in the bowl of a food processor. Pulse mixture on and off for 30 seconds to 1 minute. Be careful not to process for more than 3 to 5 seconds at a time or mixture will have a crumbly, paste-like consistency. Once mixture is processed into a breadcrumb consistency, pour contents into a rimmed plate or bowl and set aside.

baked pecan crusted chicken - coating

baked pecan crusted chicken – coating

In a small bowl, beat egg and milk together until mixed well.

baked pecan crusted chicken - egg mixture

baked pecan crusted chicken – egg mixture

Drudge chicken in egg mixture, then coat in pecan mixture, pressing firmly to ensure all parts of the chicken breast are covered well. Place coated chicken in a lightly greased baking pan.

baked pecan crusted chicken - coating the chicken

baked pecan crusted chicken – coating the chicken

Bake chicken 15 minutes, or until cooked through and no longer pink on the center, turning once  half-way through baking.

baked pecan crusted chicken

baked pecan crusted chicken

Instructions (Cinnamon-Sugar Butter):

Bring butter to room temperature. Using a mixer, beat in cinnamon and sugar until creamy. Set aside. (NOTE: If you don’t want to pull out the mixer to make the butter, using a knife to mix the butter works just as good.)

cinnamon-sugar butter

cinnamon-sugar butter

While the chicken is baking, cook the waffles (or toast the leftover waffles like I did).

baked pecan crusted chicken and waffles - toasting the leftover oat waffles

baked pecan crusted chicken and waffles – toasting the leftover oat waffles

Once the chicken is cooked through, it is time to plate your chicken and waffles!

Place 1 warm waffle on a plate, then top with 1 chicken breast, 1 TBSP cinnamon-sugar butter and drizzle with syrup.

Serve immediately.

Yields 2 Servings

Weight Watchers: 1 Baked Pecan-Crusted Chicken Breast = 12 points plus
1 Plain Waffle= 6 points plus
1 TBSP Cinnamon-Sugar Butter = 3 points plus
** TOTAL Points Plus = 21 (not including Syrup) **
NOTE: I find 1 chicken breast + 1 whole waffle to be a bit too much, eating 1/2 a waffle is very filling and will decrease the points value by 3 points plus :)

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>