YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken with Fluffy Whole Wheat Waffles
Enjoy a satisfying twist on the classic chicken and waffles with a health-conscious spin. Tender, seasoned chicken breast is coated in a light layer of whole wheat breadcrumbs and baked to perfection, paired with a fluffy whole wheat waffle made with a blend of whole wheat flour, egg white, and nonfat milk. Crisp on the outside and soft on the inside, this dish offers a delightful combination of textures and flavors that’s both comforting and energizing.
INGREDIENTS
5 oz Chicken Breast
1 large Egg White (for chicken coating)
1/4 cup Whole Wheat Breadcrumbs
1/3 cup Whole Wheat Flour
1/4 cup Nonfat Milk
1 large Egg White (for waffle batter)
1/2 teaspoon Baking Powder
Pinch of Salt
1/2 teaspoon Paprika
1/2 teaspoon Black Pepper
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and season both sides with salt, paprika, and black pepper.
Dip the chicken breast in the egg white, then coat evenly with the whole wheat breadcrumbs.
Place the breaded chicken on the prepared baking sheet and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
While the chicken is baking, prepare the waffle batter by whisking together whole wheat flour, baking powder, and a pinch of salt in a bowl.
In a separate bowl, combine the nonfat milk and one egg white. Stir the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the batter light and fluffy.
Preheat your waffle iron and lightly spray with a nonstick spray if needed. Pour the batter onto the waffle iron and cook according to the manufacturer's instructions until the waffle is golden and cooked through.
Plate the crispy baked chicken alongside the fluffy whole wheat waffle and serve immediately.