Ingredients
Waffle Ingredients:
1 ripe banana, mashed
1 egg + 2 egg whites, beaten
1¾ cup skim milk
½ cup unsweetened applesauce
1 tablespoon vanilla
1½ cups whole wheat flour
½ cup white whole wheat flour
1 tablespoon baking powder
1 tablespoon stevia
¼ teaspoon salt
Chicken Ingredients:
Four, 4-ounce boneless, skinless chicken breasts
¾ cup skim milk
1 tablespoon Frank’s® Red Hot Sauce
1 cup Kellogg’s® Cornflakes, divided
1 teaspoon salt
2 teaspoons black pepper
1 teaspoon paprika
½ cup Panko bread crumbs
Other:
4 pieces turkey bacon, halved
8 tablespoons Maple Grove Farms® Sugar Free Maple Syrup
Directions
1 Place chicken breasts between 2 pieces of wax paper and gently pound with flat side of tenderizing mallet or rolling pin until chicken breasts are about ½-inch thick. Cut each breast into 3 equal-sized pieces.
2 In a small bowl, whisk together milk and hot sauce.
3 In a large resealable bag, add the chicken, and pour in the milk and hot sauce marinade, squeeze out excess air and seal the bag. Marinate in the refrigerator anywhere from 4 hours to overnight — depending on how much time you have.
4 When chicken pieces are ready to cook, preheat oven to 400° F. Spray a baking sheet with nonstick cooking spray and set aside.
5 In a food processor, add ½ cup corn flakes, salt, black pepper, and paprika. Pulse until cornflakes become a crumb-like consistency. Pour into a shallow baking dish. Add bread crumbs to cornflake crumbs and use a spoon to mix well.
6 In a small resealable bag, gently crush the remaining ½ cup cornflakes by hand into small pieces. Transfer the hand-crushed cornflakes to the Panko crumb mixture.
7 Remove chicken pieces one at a time from the marinade and place in cornflake mixture. Evenly cover each piece of chicken.
8 Arrange chicken in a single layer on baking sheet. Bake for 15 minutes at 400° F, then lower the oven temperature to 350° F, and bake for an additional 5 to 10 minutes until chicken is cooked through and crispy.
9 When chicken is almost finished, tear pieces of (optional)turkey bacon in half and follow package instructions.
10 Preheat your waffle iron and coat with nonstick cooking spray.
11 In a medium-size bowl, mash banana. Add eggs, milk, applesauce and vanilla extract and whisk together until combined.
12 In a large bowl, whisk together flours, baking powder, stevia, and salt. Beat egg mixture in with the flour mixture until only a few lumps remain.
13 Carefully spoon the batter onto the pre-heated waffle iron and cook until golden brown. Repeat until batter is finished.
14 Break into quarters.
15 To assemble sandwiches: Place waffle section on plate, top with ½ half slice of turkey bacon, 1 piece chicken, and another waffle section and secure with a toothpick (optional). Dip sandwich in 1 tablespoon syrup.
Nutrition Information
Per Serving (1 mini sandwich)
Calories: 265
Fat: 4g
Saturated Fat : 1g
Carbohydrates: 39g
Fiber: 2g
Sugars: 6g
Protein: 22g
