Crunchy Chicken Stuffed Waffle Pops & Maple Dijon Dip

Servings: 12

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

3 pounds boneless chicken breasts

3 eggs

3 tablespoons milk

Salt & Pepper

4 cups crushed corn flakes

4 cups Bisquick baking mix

4 cups Bisquick baking mix

2 1/2 cups milk

2 tablespoons vegetable (or canola) oil

2 eggs

1 1/2 cups mayonnaise

1/3 cup maple syrup

3 tablespoons Dijon mustard

Wooden skewers

Wooden skewers

Equipment:

baking paper

baking sheet

oven

mixing bowl

whisk

bowl

skewers

waffle iron

Cooking instruction summary:

Preheat oven to 425 degrees F. Line several baking sheets with parchment paper. Cut chicken breasts in half lengthwise, then cut into thin slices. Whisk together 3 eggs, 3 tablespoons milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken. Meanwhile, preheat waffle iron according to manufacturers directions. Brush iron lightly with oil or spray with nonstick spray if desired. Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 cups milk, oil, and 2 eggs until combined in a large mixing bowl. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches. Place in warm oven to keep warm if desired. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard. Serve with chicken. Notes Snappy Tips: While chicken is cooking, preheat waffle iron, prepare waffle batter, and prepare dipping sauce. Be sure to cut the chicken into thin slices so that you can close your waffle iron allowing the waffle batter to cook. Snappy Substitutions: Instead of maple syrup you can substitute honey. Instead of mayonnaise you can substitute plain yogurt.

 

Step by step:


1. Preheat oven to 425 degrees F. Line several baking sheets with parchment paper.

2. Cut chicken breasts in half lengthwise, then cut into thin slices.

3. Whisk together 3 eggs, 3 tablespoons milk, and salt and pepper to taste in large mixing bowl until well combined. Stir in chicken.

4. Place crushed corn flakes in large shallow bowl. Dredge chicken in corn flakes to coat then place in single layer on lined baking sheets.

5. Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through.

6. Place a wooden skewer into each piece of chicken.

7. Meanwhile, preheat waffle iron according to manufacturers directions.

8. Brush iron lightly with oil or spray with nonstick spray if desired.

9. Prepare waffle batter by whisking together Bisquick baking mix, 2 1/2 cups milk, oil, and 2 eggs until combined in a large mixing bowl.

10. Dip chicken into waffle batter then place on waffle iron (skewer sticking out of iron). Cook in batches.

11. Place in warm oven to keep warm if desired.

12. Prepare dipping sauce by whisking together mayonnaise, maple syrup, and mustard.

13. Serve with chicken.

14. Notes

15. Snappy Tips: While chicken is cooking, preheat waffle iron, prepare waffle batter, and prepare dipping sauce. Be sure to cut the chicken into thin slices so that you can close your waffle iron allowing the waffle batter to cook.

16. Snappy Substitutions: Instead of maple syrup you can substitute honey. Instead of mayonnaise you can substitute plain yogurt.


Nutrition Information:

Quickview
1049 Calories
40g Protein
42g Total Fat
126g Carbs
53% Health Score
Limit These
Calories
1049k
52%

Fat
42g
65%

  Saturated Fat
9g
57%

Carbohydrates
126g
42%

  Sugar
25g
28%

Cholesterol
160mg
54%

Sodium
2187mg
95%

Get Enough Of These
Protein
40g
82%

Vitamin B3
29mg
148%

Iron
25mg
144%

Vitamin B6
2mg
120%

Vitamin B2
1mg
114%

Vitamin B1
1mg
110%

Folate
396µg
99%

Phosphorus
887mg
89%

Vitamin B12
4µg
83%

Selenium
57µg
82%

Vitamin K
55µg
53%

Vitamin A
1653IU
33%

Manganese
0.65mg
33%

Vitamin B5
3mg
30%

Vitamin D
3µg
27%

Calcium
244mg
24%

Potassium
821mg
23%

Magnesium
92mg
23%

Vitamin C
18mg
22%

Fiber
4g
18%

Zinc
2mg
17%

Copper
0.33mg
17%

Vitamin E
1mg
12%

covered percent of daily need
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