Updates: Blogspot now has a feature that allows me to add additional pages or tabs to my blog and I’ve created the standard “About Me” page that so many other bloggers have. I also heard about a new online recipe search today and have added it to my blog roll, it’s a Food Blog Recipe search! Check them both out.
I’ve been intrigued by this type of dish for quite awhile, I love when sweet meets savory. I was recently at Revolution and they had this dish on the menu, I got to try a delicious bite as my friend ordered it. Their dish was fried chicken served and the waffles were served with honey, I believe. I liked that this recipe carried the sweet and savory effect into the dipping sauce also with a rosemary-maple gravy.
- 2 (6-ounce) boneless, skinless chicken breasts
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 1/4 cups multi-grain pancake mix
- 1 large egg
- 1 cup milk
- 1.5 tablespoons vegetable oil
- 1/8 teaspoon grated nutmeg
- handful grated Parmigiano-Reggiano
- Extra-virgin olive oil, for drizzling
- 1 sprig rosemary, leaves finely chopped
- 1 tablespoon all-purpose flour
- 1/2up chicken stock
- 2 tablespoons dark amber maple syrup
Preheat the waffle iron. Melt a little butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter.
While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken. Sauté until cooked through, 4-5 minutes on each side.When the chicken is cooked, remove from the pan.
Add a tablespoon butter to the pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.
Recipe courtesy of Rachael Ray