CHICKEN AND WAFFLE MONTE CRISTOS WITH ROSEMARY-MAPLE GRAVY
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oven to 325 degrees F.
- Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.
- Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.
- Preheat the waffle iron.
- Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.
- While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.
- When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
- Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.
- To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.
BAKED CHICKEN AND WAFFLES WITH MAPLE GRAVY
All the wonderfulness of the fried version. Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo.
Provided by Evareneg
Categories Waffles
Time 1h7m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.
- Place panko and 1/3 cup flour into separate shallow bowls.
- Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture; coat in the panko mixture. Place breaded chicken breasts on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).
- Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.
- Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.
- Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet; place in the oven to keep warm. Repeat with the remaining batter.
- Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour; cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high; bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper; stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 53.7 g, Cholesterol 84.5 mg, Fat 10.8 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 595 mg, Sugar 14.1 g
CLASSIC CHICKEN & WAFFLES
A down-home diner special gets weeknight-easy with the help of rotisserie chicken. Want 'em even faster? Make the waffles ahead and freeze till dinnertime. -Lauren Reiff, East Earl, PA
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour, salt and pepper until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in chicken; heat through. Keep warm., Preheat waffle maker. Whisk together flour, sugar, baking powder and salt. In another bowl, whisk together eggs, milk and melted butter; add to dry ingredients, stirring just until moistened., Bake waffles according to manufacturer's directions until golden brown. Top waffles with chicken mixture and, if desired, green onions.
Nutrition Facts : Calories 488 calories, Fat 23g fat (13g saturated fat), Cholesterol 154mg cholesterol, Sodium 981mg sodium, Carbohydrate 45g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein.
BAKED CHICKEN AND WAFFLES WITH MAPLE GRAVY
All the wonderfulness of the fried version. Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo.
Provided by Evareneg
Categories Waffles
Time 1h7m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.
- Place panko and 1/3 cup flour into separate shallow bowls.
- Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture; coat in the panko mixture. Place breaded chicken breasts on a baking sheet.
- Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).
- Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.
- Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.
- Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet; place in the oven to keep warm. Repeat with the remaining batter.
- Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour; cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high; bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper; stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.
Nutrition Facts : Calories 351.2 calories, Carbohydrate 53.7 g, Cholesterol 84.5 mg, Fat 10.8 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 595 mg, Sugar 14.1 g
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