ROSEMARY CHICKEN & WAFFLES WITH A BACON SYRUP

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

ORANGE-INFUSED BLUEBERRY PANCAKES WITH RICOTTA CHEESE

ORANGE-INFUSED BLUEBERRY PANCAKES WITH RICOTTA CHEESE

My favourite breakfast at the Shangri La hotel in Toronto are the blueberry pancakes with orange-infused ricotta cheese. When I got the craving for it, I decided to make my own version.

The salty ricotta cheese balances the sweetness of the orange & maple syrup. Combined with tart blueberries, it is extemely satisfying.

INGREDIENTS

1 cup 'just add water' pancake mix

1 orange

1 sprig of mint

1/2 cup blueberries

2 tbsp ricotta cheese

maple syrup

METHOD

As package instructions state, add water to the pancake mix & whisk until smooth.

Grate orange zest into pancake mix & reserve some for garnish.

Add blueberries to batter & fold in gently.

Remove orange peel & remove orange segments. Squeeze two orange slices into the batter.

Using a ladle, pour pancake batter onto griddle to make the same size pancakes. Flip when bubbles form & set aside.

Top pancake stack with ricotta cheese, orange slices, orange zest, & blueberries. Drizzle with maple syrup & garnish with mint.

XO 

Kiran & THE BLANK PLATE