Chicken and Waffles Sandwich

0
773

Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices
Servings: 4

  • 1          tablespoon egg whites
  • 2          teaspoons Sabra Spreads Garlic & Herb
  • 1/2       cup panko bread crumbs
  • 1          teaspoon chopped fresh rosemary, plus additional for garnish
  • 1/2       teaspoon garlic powder
  • 1/4       teaspoon paprika
  • 1/8       teaspoon salt
  • 1/8       teaspoon pepper
  • 4          boneless, skinless chicken tenders
  • 4          frozen waffles
  • 1/2       cup fresh spinach
  • 4          tablespoons Sabra Spreads Honey Mustard
  • 1/2       cup maple syrup
  1. Heat oven to 425° F and line baking sheet with aluminum foil.
  2. In medium bowl, whisk together egg whites and garlic and herb spread.
  3. On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
  4. Dip chicken into egg white mixture then into bread crumb mixture.
  5. Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.
  6. In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
  7. Cut chicken tenders in half and place atop waffles. Top with another waffle quarter.
    Garnish with rosemary and serve with maple syrup.

LEAVE A REPLY

Please enter your comment!
Please enter your name here