Pecan-Crusted Chicken Waffle Sandwiches Recipe

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Pecan-Crusted Chicken Waffle Sandwiches Recipe
Pecan-Crusted Chicken Waffle Sandwiches Recipe photo by Taste of Home
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Pecan-Crusted Chicken Waffle Sandwiches Recipe

Read Reviews
5 1 1
Publisher Photo
Chicken and waffles is a Southern tradition. I turned it into a sandwich with a sweet and spicy mustard sauce to give it a kick. Our testers called it “naughty and delicious” and said they could eat it all day long! —Elizabeth Dumont, Boulder, Colorado
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 large egg
  • 1/2 cup plus 1/3 cup maple syrup, divided
  • 1 cup finely chopped pecans
  • 2/3 cup dry bread crumbs
  • 3/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/4 cup canola oil
  • 1/4 cup spicy brown mustard
  • 1 tablespoon white wine vinegar
  • 8 frozen waffles, toasted

Directions

Flatten chicken to 1/2-in. thickness. In a shallow bowl, whisk egg and 1/2 cup syrup. In another shallow bowl, combine the pecans, bread crumbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken in egg mixture, then coat with pecan mixture.
In a large skillet over medium heat, cook chicken in oil in batches for 5-6 minutes on each side or until no longer pink. Meanwhile, combine the mustard, vinegar and remaining syrup, salt and pepper.
Drizzle 1 tablespoon sauce mixture over each of four waffles; top with chicken and drizzle with remaining sauce mixture. Top with remaining waffles. Yield: 4 servings.
Originally published as Pecan-Crusted Chicken Waffle Sandwiches in Simple & Delicious June/July 2012, p28

Nutritional Facts

1 sandwich: 796 calories, 38g fat (4g saturated fat), 123mg cholesterol, 1095mg sodium, 76g carbohydrate (37g sugars, 4g fiber), 37g protein.

  • 4 boneless skinless chicken breast halves (5 ounces each)
  • 1 large egg
  • 1/2 cup plus 1/3 cup maple syrup, divided
  • 1 cup finely chopped pecans
  • 2/3 cup dry bread crumbs
  • 3/4 teaspoon plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon plus 1/8 teaspoon pepper, divided
  • 1/4 cup canola oil
  • 1/4 cup spicy brown mustard
  • 1 tablespoon white wine vinegar
  • 8 frozen waffles, toasted
  1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, whisk egg and 1/2 cup syrup. In another shallow bowl, combine the pecans, bread crumbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken in egg mixture, then coat with pecan mixture.
  2. In a large skillet over medium heat, cook chicken in oil in batches for 5-6 minutes on each side or until no longer pink. Meanwhile, combine the mustard, vinegar and remaining syrup, salt and pepper.
  3. Drizzle 1 tablespoon sauce mixture over each of four waffles; top with chicken and drizzle with remaining sauce mixture. Top with remaining waffles. Yield: 4 servings.
Originally published as Pecan-Crusted Chicken Waffle Sandwiches in Simple & Delicious June/July 2012, p28

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sabrina_m_haynes User ID: 5048958 194170
Reviewed Sep. 17, 2012

"We make our own waffles for this recipe, it is very good."

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