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Chicken and Waffles with Maple Apples

Serves 4

Originally aired

  • 4 tablespoons butter, plus some for brushing waffle iron
  • 4 gala or honey crisp apples, peeled and sliced
  • 2 cinnamon sticks
  • 2 cups maple syrup
  • 8 slices bacon, baked until crisp on slotted pan at 375 degrees, finely chopped
  • 2 cups whole grain waffle mix
  • About 1/4 teaspoon freshly grated nutmeg
  • 2 large eggs
  • 1 1/2 to 2 cups reduced fat milk start with 1 1/2 and if mix gets too thick, add more
  • 4 pieces boneless, skinless chicken breast, pounded 1/4 inch thick
  • EVOO or vegetable oil, for drizzling
  • Salt and pepper

Heat waffle iron to high.

Melt 2 tablespoons butter in a skillet over medium heat, add apples and saut 8-10 minutes, stirring occasionally, until lightly browned. Add cinnamon sticks and maple syrup, bring to a bubble and cook at a low boil while waffles cook.

Combine bacon, waffle mix, nutmeg, eggs, milk and stir to combine. Brush waffle iron with butter and fill with bacon-multigrain batter, cook to crisp.

Heat a little olive or vegetable oil, a turn of the pan. Add chicken seasoned liberally with salt and pepper and cook a few minutes on each side until golden and cooked through.

Serve chicken on waffle topped with maple apples.