Baked Chicken and Waffles

For the waffles:
Combine dry ingredients into medium size bowl. Mix together egg, softened butter, and buttermilk into another medium bowl. Gently whisk the wet ingredients into the dry ingredients and beat together until batter is smooth.

Heat waffle iron and, using about ½ cup of batter per waffle, grill waffles according to manufacturer’s directions. Remove toasted waffles from iron and place on a baking sheet with a wire rack in oven set to “warm” heat. Keep warm until chicken is ready.

For the chicken:
Preheat oven to 450ºF.

Filet 2 whole chicken breasts into four. Pound with a meat tenderizer until the chicken is of even thickness. Set aside.

In small bowl combine egg, milk and Dijon mustard. Place onto rimmed plate or shallow bowl. Set aside.

Place flour and toasted panko into their own shallow bowls or rimmed plates, separately.

Dredge each filet of chicken in flour, then the egg-wash, and lastly coat in toasted panko. Set onto nonstick sprayed broiler pan. Repeat with remaining chicken filets. Bake at 450ºF for approximately 10 minutes, or until chicken has cooked through. Remove from oven and allow to cool for 5 minutes.

To serve, plate waffle, top with baked chicken. Drizzle with extra Dijon mustard and then maple syrup. Promptly devour.

Recipe for waffles adapted from America’s Test Kitchen Buttermilk Waffles.