Tuesday, 11 August 2015

ROSEMARY CHICKEN & WAFFLES WITH A BACON SYRUP

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ROSEMARY CHICKEN & WAFFLES WITH A BACON SYRUP

I love sweet and salty combinations. The classic breakfast of chicken & waffles is typically made with battered-then-fried chicken atop a white flour waffle.  For a healthy twist, I used baked crispy chicken and grain & oatmeal waffles.

For an added twist, I made a bacon & ranch spicy syrup to keep up with the theme of fried chicken served with ranch dressing & hot sauce.


INGREDIENTS

Chicken:

2 chicken breasts (boneless, skinless optional)
1/3 cup maple syrup
2 tbsp panko breadcrumbs
2 tbsp wheatgerm or breadcrumbs
1 tbsp chopped rosemary (fresh or dried)
1/2 tbsp paprika
1/2 tbsp cayenne pepper
1/2 tsp black pepper
1/2 tsp salt
1 chopped scallion to garnish

Waffle:

1 egg
1/3 12 grain flour or whole wheat flour
1/3 cup oatmeal muffin mix
splash of milk
1 tsp vanilla extract
1/2 tsp salt

Bacon Syrup:

1/3 cup maple syrup
2 tbsp chopped cooked bacon
2 tbsp hot sauce
2 tbsp ranch dressing

METHOD

Cut chicken breasts into two.

In a bowl, add maple syrup.

In a deep plate, add wheatgerm or breadcrumbs, panko breadcrumbs, chopped rosemary, paprika, black pepper, & salt.

First dip the chicken into maple syrup, then into the breadcrumbs. Place on a baking sheet & bake at 350 degrees for 40 mins. Flip half way. While your chicken is baking, make your waffles.

Bake one strip of bacon with the chicken, Cook until crispy, chop, & set aside.

In a bowl, combine one egg, 12 grain or whole wheat flour, oatmeal muffin mix, milk, vanilla extract, & salt. Whisk until smooth.

Spray waffle iron with non stick cooking spray, both sides. Pour batter into centre or waffle iron & close. Cook for up to 3 mins, open waffle iron & let waffle sit for 1 minute.

Combine maple syrup, ranch dressing & hot sauce in a bowl. Add chopped bacon.

Plate chicken on top of waffles, garnish with chopped scallions, & top with bacon syrup.

XO 
Kiran & THE BLANK PLATE

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