BAKED CHICKEN AND WAFFLES WITH MAPLE GRAVY

Baked Chicken and Waffles with Maple Gravy image

All the wonderfulness of the fried version. Crunchy chicken over a crispy Belgian waffle drizzled with sweet gravy is the ultimate sweet-and-savory combo.

Provided by Evareneg

Categories Breakfast and Brunch Waffle Recipes

Time 1h7m

Yield 8

Number Of Ingredients 18

Ingredients

2 skinless, boneless chicken breasts, halved lengthwise
1 ½ cups panko bread crumbs
⅓ cup all-purpose flour
1 egg
3 tablespoons milk
1 tablespoon Dijon mustard, or to taste
1 cup all-purpose flour
½ cup whole wheat flour
½ teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk
1 egg
2 tablespoons butter, softened
3 tablespoons butter
3 tablespoons all-purpose flour
1 ¾ cups chicken stock
salt and ground black pepper to taste
½ cup pure maple syrup

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even thickness.
Place panko and 1/3 cup flour into separate shallow bowls.
Combine 1 egg, milk, and Dijon mustard in another shallow bowl. Dip each chicken breast into the mixture; coat in the panko mixture. Place breaded chicken breasts on a baking sheet.
Bake in the preheated oven until no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Reduce oven temperature to 200 degrees F (95 degrees C).
Combine 1 cup flour, whole wheat flour, baking soda, and salt in a bowl.
Mix buttermilk, 1 egg, and 2 tablespoons butter together in another bowl. Whisk gently into the flour mixture. Beat together until batter is smooth.
Preheat a waffle iron according to manufacturer's instructions. Add about 1/2 cup batter into the preheated waffle iron. Cook until waffle is golden brown and the iron stops steaming, about 5 minutes. Transfer waffle to a wire rack set over a baking sheet; place in the oven to keep warm. Repeat with the remaining batter.
Heat 3 tablespoons butter in a heavy saucepan over medium heat. Add 3 tablespoons flour; cook, stirring constantly, until golden brown, 2 to 3 minutes. Whisk in chicken stock slowly. Increase heat to medium-high; bring gravy to a boil. Cook, stirring constantly, until thickened, about 10 minutes. Season with salt and pepper; stir in maple syrup. Reduce heat to low until ready to serve over the baked chicken and waffles.

Nutrition Facts : Calories 351.2 calories, Carbohydrate 53.7 g, Cholesterol 84.5 mg, Fat 10.8 g, Fiber 1.6 g, Protein 15 g, SaturatedFat 5.7 g, Sodium 595 mg, Sugar 14.1 g