Baked Chicken and Waffles with Maple Gravy recipe
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Ingredients
- 2 skinless, boneless chicken breasts, halved lengthwise 1 ½ cups panko bread crumbs ⅓ cup all-purpose flour 1 egg 3 tablespoons milk 1 tablespoon Dijon mustard, or to taste 1 cup all-purpose flour ½ cup whole wheat flour ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cups buttermilk 1 egg 2 tablespoons butter, softened 3 tablespoons butter 3 tablespoons all-purpose flour 1 ¾ cups chicken stock salt and ground black pepper to taste ½ cup pure maple syrup
Nutrition Info
- 351.2 caloriescarbohydrate: 53.7 gcholesterol: 84.5 mgfat: 10.8 gfiber: 1.6 gprotein: 15 gsaturatedFat: 5.7 gservingSize: -sodium: 595 mgsugar: 14.1 gtransFat: : -unsaturatedFat: : -
Directions Baked Chicken and Waffles with Maple Gravy
Directions
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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.