Don't Be Chicken -- TRY IT!
Serving Size: 1/2 of recipe (1 piece chicken and 1 waffle with syrup)
PointsPlus® value 8*
One of the greatest sweet-n-savory combos on the planet could very well be a syrupy waffle topped with fried chicken. If you've never had it, YOU'RE MISSING OUT. Quit being skeptical and try our guilt-free version! And those who are already believers should also whip up a batch of our Plate-Lickin'-Good Chicken & Waffles!
1/3 cup Fiber One Original bran cereal
1/4 tsp. salt, divided
1/4 tsp. black pepper, divided
1/8 tsp. garlic powder
Two 5-oz. raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness
2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original)
2 frozen low-fat waffles
1/2 cup sugar-free pancake syrup
Optional: fat-free chicken gravy
Place cereal in a sealable plastic bag and seal. Using a meat mallet, crush to a breadcrumb-like consistency. Add 1/8 tsp. salt, 1/8 tsp. pepper, and garlic powder, and mix well. Transfer crumbs to a plate and set aside.
Place chicken cutlets in a bowl and season with remaining 1/8 tsp. salt and 1/8 tsp. pepper. Top with egg substitute and flip cutlets over to evenly coat. One at a time, transfer cutlets to the plate of crumbs and evenly coat on both sides.
Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add breaded cutlets and cook until insides are fully cooked and outsides are crispy, about 4 minutes per side.
Meanwhile, toast waffles and place each on a plate. Pour 1/4 cup syrup over each waffle, and top with a cooked chicken cutlet.
If you like, serve with gravy for dipping. SO GOOD!
MAKES 2 SERVINGS