Chicken and Waffles Sandwich
Ingredients
- 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
Instructions
- Heat oven to 425° F and line baking sheet with aluminum foil.
- In medium bowl, whisk together egg whites and garlic and herb spread.
- On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.
- Dip chicken into egg white mixture then into bread crumb mixture.
- Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.
- In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.
- Cut chicken tenders in half and place atop waffles. Top with another waffle quarter. Garnish with rosemary and serve with maple syrup.
Notes
Recipe courtesy of Chelsea LeBlanc of Chelsea’s Choices