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!
2 Boneless Skinless Chicken Breasts
1/2 Cup Chopped Pecans
1/3 Cup Whole Wheat Panko Breadcrumbs
1 TBSP Cinnamon
1 tsp Salt
1 Large Egg, Beaten
1/8 Cup Fat Free Milk
Ingredients (Cinnamon-Sugar Butter):
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
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.
In a small bowl, beat egg and milk together until mixed well.
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.
Bake chicken 15 minutes, or until cooked through and no longer pink on the center, turning once half-way through baking.
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.)
While the chicken is baking, cook the waffles (or toast the leftover waffles like I did).
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.
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