Name: Waffle Crusted Chicken With Spicy Maple Sauce Recipe
Total time: 100 min
Yield: 6
Cuisine: American

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A healthier twist on chicken and waffles,  these chicken cutlets are breaded with whole grain waffle crumbs and baked in the oven. The maple sauce is the perfect spicy-sweet compliment to the chicken.

How to make Waffle Crusted Chicken With Spicy Maple Sauce Recipe

Gina

Crawler

American

<p>A healthier twist on chicken and waffles,  these chicken cutlets are breaded with whole grain waffle crumbs and baked in the oven. The maple sauce is the perfect spicy-sweet compliment to the chicken.</p>

1 0.5 boneless, skinless chicken breast

reduced fat buttermilk

kosher salt

freshly ground black pepper

large egg, lightly beaten

tabasco, optional

whole grain or multi grain frozen waffles, lightly toasted and cooled

fresh thyme, chopped

cooking spray

olive oil

small garlic clove, finely minced

reduced sodium chicken broth

Pure Maple Syrup

apple cider vinegar

red pepper flakes

Cut the chicken into 6 (4-ounce) cutlets and place them in a shallow dish. 

step 1

Pour the buttermilk over the chicken pieces,  refrigerate and let them soak for at least 1 hour. 

step 2

step 3

Break the waffles into small pieces and pulse in a food processor until they resemble coarse crumbs. 

step 4

Evenly spread the crumbs on a baking sheet and bake for 4 minutes.  set aside to cool. 

step 5

Remove the chicken from the buttermilk,  place on a paper towel-lined plate and pat the chicken with another towel to dry the surface of each piece.  discard leftover buttermilk. 

step 6

Season both sides of the chicken with  teaspoon (total) salt and pepper. 

step 7

Put the egg and tabasco (if using),  in a shallow dish or bowl.  combine the waffle crumbs,  thyme,  1/4 teaspoon salt and pepper in another dish. 

step 8

Working with 1 piece at a time,  dip chicken in egg,  then crumb mixture. 

step 9

Transfer cutlet to a parchment lined baking sheet. 

step 10

Lightly spray each piece with cooking spray. 

step 11

Bake for 20 minutes,  or until the chicken reaches an internal temperature of 160 degrees. 

step 12

step 13

Meanwhile,  heat small non-stick skillet over medium heat. 

step 14

Add the olive oil and garlic and saut the garlic until fragrant,  about 1 minute. 

step 15

Add the chicken broth,  syrup,  vinegar,  red pepper flakes and thyme. 

step 16

Bring the sauce to slow boil and allow it to reduce by half. 

step 17

To serve,  top each chicken piece with  tablespoon of sauce. 

step 18

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