Chicken and Stuffed Waffles

Chicken and Stuffed Waffles
The recipe Chicken and Stuffed Waffles can be made in around 1 hour and 35 minutes. This recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 8. This breakfast has 769 calories, 29g of protein, and 38g of fat per serving. This recipe from Foodnetwork requires milk, milk, kosher salt, and bell pepper. If you like this recipe, you might also like recipes such as Pomegranate-Nutella Waffles, Amazingly Fluffy Waffles, and Breakfast: Waffles.

Instructions

1
For the waffles: Set a medium saute pan over high heat and coat with some canola oil.
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Canola OilCanola Oil
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Frying PanFrying Pan
2
Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side.
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Salt And PepperSalt And Pepper
Chicken BreastChicken Breast
3
Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil.
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ChickenChicken
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions.
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Salt And PepperSalt And Pepper
Chicken BreastChicken Breast
PeppersPeppers
OnionOnion
CuminCumin
5
Mix well, and then remove from the pan and set aside to cool.
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Frying PanFrying Pan
6
Preheat a waffle iron. Preheat the oven to 325 degrees F.
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Waffle IronWaffle Iron
OvenOven
7
In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs.
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Baking PowderBaking Powder
CornmealCornmeal
ButterButter
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
MilkMilk
SaltSalt
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BowlBowl
8
Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes.
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ChickenChicken
PepperPepper
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Waffle IronWaffle Iron
LadleLadle
WhiskWhisk
9
Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
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ChickenChicken
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Wire RackWire Rack
OvenOven
10
For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs.
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PankoPanko
ChickenChicken
All Purpose FlourAll Purpose Flour
GravyGravy
EggEgg
11
Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko.
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Chicken BreastChicken Breast
Salt And PepperSalt And Pepper
All Purpose FlourAll Purpose Flour
PankoPanko
EggEgg
DipDip
12
Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne.
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Breaded Chicken BreastsBreaded Chicken Breasts
Italian SeasoningItalian Seasoning
Garlic PowderGarlic Powder
Onion PowderOnion Powder
Ground Cayenne PepperGround Cayenne Pepper
All Purpose FlourAll Purpose Flour
Cooking OilCooking Oil
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Paper TowelsPaper Towels
Frying PanFrying Pan
13
Whisk together to make a roux and cook until brown, 3 to 4 minutes.
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WhiskWhisk
14
Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth.
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Ground Black PepperGround Black Pepper
SauceSauce
MilkMilk
SaltSalt
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WhiskWhisk
15
Serve the chicken on top of the waffles and pour the gravy over the top.
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ChickenChicken
GravyGravy
16
Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
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Maple SyrupMaple Syrup
Hot SauceHot Sauce
17
Remove the green stems of the chiles and split down the middle to open them up.
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Chili PepperChili Pepper
18
Place in a medium saucepan with the onions, salt and 1 1/2 cups water.
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OnionOnion
WaterWater
SaltSalt
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Sauce PanSauce Pan
19
Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes.
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WaterWater
20
Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down.
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Distilled White VinegarDistilled White Vinegar
Chili PepperChili Pepper
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Food ProcessorFood Processor
21
Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.
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AgaveAgave
Hot SauceHot Sauce
Chili PepperChili Pepper
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SpatulaSpatula
SieveSieve
BowlBowl
DifficultyExpert
Ready In1 h, 35 m.
Servings8
Health Score28
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