BAKED CHICKEN NUGGETS AND WAFFLES

Baked Chicken Nuggets and Waffles image

B Smith, restaurateur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe! Chicken and waffles has long been a southern favorite. Lighten it up, by baking it with Bisquick mix.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 55m

Yield 4

Number Of Ingredients 12

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Ingredients

1 1/4 lb boneless skinless chicken breasts, cut into 1-inch cubes
1/4 cup Italian dressing
1 cup Original Bisquick™ mix
1 teaspoon seasoned salt
1/2 teaspoon pepper
2 tablespoons butter or margarine, melted
2 cups Original Bisquick™ mix
1 1/3 cups milk
1 egg
2 tablespoons vegetable oil
2 teaspoons vanilla, if desired
Maple syrup, if desired

Steps:

Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
In medium bowl, place chicken and dressing; toss to coat chicken. Refrigerate 15 to 20 minutes, stirring twice.
In another medium bowl, stir 1 cup Bisquick mix, the seasoned salt and pepper. Coat chicken in mixture a few pieces at a time, coating all sides. Place on cookie sheet; drizzle melted butter over chicken. Bake uncovered 11 to 14 minutes, turning once, until chicken is no longer pink in center.
Meanwhile, heat waffle iron; grease with shortening or vegetable oil.
Stir all waffle ingredients except syrup until blended. For each waffle, pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with chicken nuggets and syrup.

Nutrition Facts : Calories 690, Carbohydrate 65 g, Cholesterol 165 mg, Fat 4 1/2, Fiber 2 g, Protein 43 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1880 mg, Sugar 8 g, TransFat 4 g