Chicken and Waffle Melts
Since these waffles were intended for a project using Bisquick, they are made with the mix. I have not included a recipe for the waffles here, but you should use whatever waffle recipe is your stand-by and add 1 to 2 tablespoons of chopped, fresh rosemary.
4-6 rosemary waffles
1/2 lb. chicken breast cut into chunks
1 tablespoon flour
1/4 cup milk
5 dashes of hot sauce, like tabasco
3/4 cup panko bread crumbs
1/4 cup flour
salt and pepper
1/4 cup maple syrup
as many dashes of hot sauce (tabasco) as you like
1 cup shredded cheddar cheese
3 tablespoons chopped chives
Mix the chicken with the 1 tablespoon of flour to coat. Place the egg, milk, and hot sauce in a shallow, wide dish and whisk to combine. Place the panko, 1/4 cup flour, a big pinch of salt and pepper in another shallow, wide dish and mix to combine. Dip the flour coated chicken pieces in egg mixture, and dredge through the panko mixture to coat. Set on a plate and allow to rest for about 10 minutes so the breading adheres well to the chicken. Heat a skillet over medium-high heat with about 1 inch of canola oil. Once the oil is hot, shallow fry the chicken in batches until cooked through and golden on all sides. Drain on a paper towel lined plate.
Preheat your oven’s broiler.
In a small bowl whisk together the maple and hot sauce. Place waffles on a baking sheet and layer with chicken pieces, and a generous amount of cheese. Place under the broiler and cook until cheese is melted and bubbly. Remove from over, place on plates and sprinkle with chopped chives. Drizzle with the spicy maple and eat! [/recipe]