Recipes // Main Dish Chicken and Turkey // Mini Chicken and Whole Wheat Waffles

Mini Chicken and Whole Wheat Waffles

  • 4 boneless, skinless thin-sliced chicken breasts
  • 1 egg, beaten
  • Splash of milk
  • 3 tablespoons olive or vegetable oil
  • 1 tablespoon sesame oil
  • Whole wheat mini waffles (Eggo or other brands)
  • 2 tablespoons molasses
  • ½ cup balsamic vinegar
  • Sea Salt
  • Green apple, sliced into small pieces
  • Brie cheese, cut into mini bite-size wedges

Panko Breading Mixture:

  • 1 cup panko crumbs
  • ¼ teaspoon sea salt
  • ¼ - ½ teaspoon Lawry’s Seasoned Salt (add more if you like your chicken saltier to offset the sweet sauce and waffles)
  • 1/8 teaspoon chili powder
  • ¼ teaspoon fresh ground black pepper
  • 1/8 teaspoon garlic powder
  1. In a small saucepot, combine the molasses, balsamic vinegar, and a pinch of sea salt.  Stir well and then let reduce for several minutes over low heat while you cook everything else.
  2. Combine the egg and milk in a bowl.
  3. Dunk each chicken breast in the egg before coating completely in the panko crumb mixture.
  4. In a skillet combine the oils and heat on medium-low.  Add the chicken into the skillet and pan fry over medium to medium-high heat, making sure to flip, until both sides are browned and the chicken is cooked through.  (This will only take a few minutes).
  5. Remove from heat and cut into chunks roughly the size of your waffles.
  6. Warm your waffles, preferably in the toaster or oven so they’re warm but also have a bit of bite.
  7. Sandwich a piece of chicken between two waffles, top with a slice of apple, a piece of Brie, and drizzle with the molasses-balsamic reduction*, and serve!

*You can also skip the molasses reduction entirely and just use maple syrup!

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