Savory Mustard Chicken And Stuffing Waffles Recipes

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SAVORY MUSTARD CHICKEN AND STUFFING WAFFLES

Adding mustard to the chicken coating adds a tang that's amazing with the savory waffles and sweet maple syrup. -John Ginn, Carlisle, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Dinner

Time 1h

Yield 8 servings

Number Of Ingredients 17



Savory Mustard Chicken and Stuffing Waffles image

Steps:

  • Prepare stuffing mix according to package directions; cool., Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere., In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm., Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing., Bake waffles according to manufacturer's directions until golden brown. Serve with chicken and syrup.

Nutrition Facts : Calories 691 calories, Fat 43g fat (16g saturated fat), Cholesterol 219mg cholesterol, Sodium 1074mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.

1 package (6 ounces) stuffing mix
4 large eggs
1/4 cup yellow mustard
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
8 boneless skinless chicken thighs (about 2 pounds)
Oil for frying
WAFFLES:
1-3/4 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1-3/4 cups 2% milk
2 large eggs, room temperature
1/2 cup butter, melted
2 teaspoons vanilla extract
Maple syrup

SWEET HOT FRIED CHICKEN AND WAFFLES

Provided by Amanda Freitag

Categories     main-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 28



Sweet Hot Fried Chicken and Waffles image

Steps:

  • For the glaze: Combine the honey, maple syrup, chili powder, paprika, black pepper, vinegar, cayenne and salt in a small saucepot. Bring just to a simmer. Remove from the heat and let steep for 20 minutes, then strain into a clean container.
  • For the waffles: Preheat the oven to 250 degrees F and place a rack in the middle of the oven. Place a baking sheet fitted with a wire rack in the oven.
  • Whisk together the flour, Cheddar, sugar, baking powder, hot sauce, scallion whites and salt in a large bowl and set aside.
  • In another large bowl, whisk the eggs and a pinch of salt until just broken up, then add the milk and whisk. Pour in the melted butter and whisk until combined.
  • Add the wet ingredients to the dry ingredients and stir with a rubber spatula until the flour is just incorporated and no streaks remain (the batter may have a few lumps).
  • Preheat a Belgian waffle iron to medium heat according to the manufacturer's instructions. Spray with nonstick cooking spray, add some batter, close the lid, and cook until the steam starts to diminish (open the top and peek for doneness after a few minutes). Transfer the waffle to the wire rack in the oven to keep warm. Repeat with the remaining batter to make 8 waffles.
  • For the chicken: Pour 5-inches of oil in a heavy-bottomed pot. Heat over medium-high heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.
  • Place the chicken thighs and buttermilk in a bowl. In a separate bowl, add the flour, garlic powder, onion powder, paprika, pepper and salt, and mix to combine. Dredge each thigh in the flour mix, then shake off any excess flour and carefully place in the oil. Fry until golden, 7 to 8 minutes. Remove the chicken to a paper bag or paper towels to drain excess grease and immediately season with salt.
  • Place each piece of fried chicken on top of a waffle and top each with some glaze and scallion greens to serve.

1 cup honey
1 cup maple syrup
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 teaspoon apple cider vinegar
1/4 teaspoon cayenne
1/2 teaspoon kosher salt
2 cups all-purpose flour
1 cup shredded sharp Cheddar
2 tablespoons sugar
2 teaspoons baking powder
3 to 4 scallions, chopped, whites and greens separated
7 to 8 dashes hot sauce
2 teaspoons kosher salt, plus a pinch
2 large eggs
2 cups whole milk
8 tablespoons (1 stick) unsalted butter, melted
Nonstick cooking spray, for the waffle iron
Vegetable or canola oil, for frying
8 boneless, skin-on chicken thighs
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground black pepper
1 1/2 teaspoons kosher salt, plus more for seasoning

CHICKEN AND STUFFED WAFFLES

Provided by Guy Fieri

Categories     main-dish

Time 1h35m

Yield 6 to 8 servings

Number Of Ingredients 34



Chicken and Stuffed Waffles image

Steps:

  • For the waffles: Set a medium saute pan over high heat and coat with some canola oil. Sprinkle the chicken breast all over with salt and pepper and cook 4 to 5 minutes per side. Remove the chicken from pan and allow to cool. Return the pan to high heat and coat with more oil. Add the onions and peppers and saute for 2 to 3 minutes. Season with the cumin and some salt and pepper. Finely dice the chicken breast and fold in with the peppers and onions. Mix well, and then remove from the pan and set aside to cool.
  • Preheat a waffle iron. Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the cornmeal, flour, baking powder, salt and sugar. Make a well in the center and add the milk, melted butter and eggs. Mix together with a whisk, working your way from the center out to gradually incorporate the dry ingredients. This helps avoid lumps. Fold in the pepper and chicken mixture. Ladle the mixture onto the waffle iron and cook until the waffles are puffy and golden brown, 3 to 4 minutes. Place on a wire rack over a sheet tray and keep warm in the oven as you cook the waffles and the chicken (this will also help them crisp up even more).
  • For the chicken and gravy: Set up a breading station with a container each for the 1 cup flour, whisked eggs and panko breadcrumbs. Sprinkle the chicken breasts with salt and pepper. Then take each of the chicken breasts and lightly dredge in the flour. Dip in the eggs then coat in the panko. Pour the oil into a large nonstick saute pan and set over medium-high heat. When hot, add the breaded chicken breasts. Cook until golden brown, 3 to 4 minutes on each side, and then set aside to drain on paper towels. There should be about 3 tablespoons of oil remaining, if not pour some out. Then add the remaining 3 tablespoons flour, garlic powder, Italian seasoning, onion powder and cayenne. Whisk together to make a roux and cook until brown, 3 to 4 minutes. Add the milk while whisking, and then season well with salt and plenty of ground black pepper. Simmer until the sauce is slightly thickened and smooth. Serve the chicken on top of the waffles and pour the gravy over the top. Drizzle with some maple syrup and serve with Fiery Fieri Hot Sauce on the side.
  • Remove the green stems of the chiles and split down the middle to open them up. Place in a medium saucepan with the onions, salt and 1 1/2 cups water. Place over high heat and bring to a boil. Cook until the water has almost completely evaporated, 10 to 12 minutes. Place the mixture in a food processor and add the white vinegar. Pulse 6 or 7 times until the chiles have broken down. Pour into a sieve over a bowl to strain and use the back of a rubber spatula to squeeze out the chile pulp. Stir in the agave nectar. Cool the hot sauce. Use immediately or store in an airtight glass jar or bottle to keep. Makes about 1 cup.

Canola oil
1 half chicken breast (4 to 5 ounces), boneless and skinless
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/2 cup finely diced onion (about 1/2 small onion)
1/2 cup finely diced green bell pepper (about 1 medium pepper)
1/2 cup finely diced red bell pepper (about 1 medium pepper)
1/2 teaspoon ground cumin
1 1/2 cups fine cornmeal
1 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1 3/4 cups whole milk
4 tablespoons melted butter
2 eggs
1 cup plus 3 tablespoons all-purpose flour
2 eggs, whisked
2 cups panko breadcrumbs
3 boneless, skinless chicken breasts, halved horizontally
Kosher salt and freshly ground black pepper
1/4 cup canola oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/8 teaspoon cayenne pepper
3 cups whole milk
1 tablespoon maple syrup, for serving
Fiery Fieri Hot Sauce, for serving, recipe follows
8 ounces red Fresno chiles (7 or 8 chilies)
1/4 sweet Maui or Vidalia onion, roughly chopped
1 teaspoon kosher salt
1 cup distilled white vinegar
2 teaspoons agave nectar

SAVORY STUFFING WAFFLES RECIPE BY TASTY

The best part of Thanksgiving dinner might just be the leftovers. These waffles are no exception-leftover stuffing and melty cheddar cheese are crisped in a waffle iron, then topped with maple cranberry sauce. It's an explosion of Thanksgiving flavor like you've never had before!

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 2 waffles

Number Of Ingredients 9



Savory Stuffing Waffles Recipe by Tasty image

Steps:

  • Make the maple cranberry sauce: Add the cranberry sauce, maple syrup, and salt to a blender and blend until smooth. Transfer to a bowl and set aside until ready to use, or store in the refrigerator for up to 1 week.
  • Preheat the waffle iron on medium-high.
  • In a large bowl, mix together the stuffing, eggs, cheddar cheese, and salt.
  • Grease the waffle iron with nonstick spray. Scoop half of the stuffing mixture at a time onto the waffle iron and cook until golden brown and crisp, about 10 minutes.
  • Serve the waffles with the maple cranberry sauce.
  • Enjoy!

Nutrition Facts : Calories 669 calories, Carbohydrate 89 grams, Fat 25 grams, Fiber 1 gram, Protein 22 grams, Sugar 73 grams

1 cup cranberry sauce
½ cup maple syrup
1 teaspoon kosher salt
3 cups prepared stuffing
2 large eggs, beaten
1 cup shredded cheddar cheese
1 teaspoon kosher salt
nonstick cooking spray, for greasing
waffle iron

MUSTARD STUFFED CHICKEN

From BBC -- I haven't made this YET! I'm going to try, making it low fat, using fat free cheeses and turkey bacon. For those of you who don't have to worry about the fat, let me know how it is the full-fat version!

Provided by A la Carte

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5



Mustard Stuffed Chicken image

Steps:

  • Heat oven to 200C/fan 180C/gas 6.
  • Mix the cheeses and mustard together.
  • Cut a slit into the side of each chicken breast, then stuff with the mustard mixture.
  • Wrap each stuffed chicken breast with 2 bacon rashers - not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 minutes.
  • Tip:If you want to use less bacon, stretch out four rashers using the back of a knife to make each one longer and thinner. Wrap just one around each chicken breast as before.

Nutrition Facts : Calories 360.5, Fat 19.3, SaturatedFat 9.3, Cholesterol 123.8, Sodium 719.9, Carbohydrate 1.1, Sugar 0.4, Protein 43.2

125 g ball mozzarella cheese, torn into small pieces
50 g strong cheddar cheese, grated
1 tablespoon coarse grain mustard
4 boneless skinless chicken breasts
8 slices smoked streaky bacon, rashers

CHICKEN AND WAFFLES

This recipe has crunch, sweet and spicy, savory all in one.

Provided by Switzer

Categories     100+ Breakfast and Brunch Recipes     Meat and Seafood     Chicken

Time 1h5m

Yield 4

Number Of Ingredients 17



Chicken and Waffles image

Steps:

  • Whisk together the eggs, cream, cayenne pepper, 1 tablespoon salt, and black pepper in a large bowl. In a paper bag, shake together the flour, cornstarch, and 1 tablespoon salt.
  • Dip the chicken into the beaten egg mixture, then place into the flour mixture and shake to coat. Place the breaded chicken onto a wire rack; do not stack. Let the chicken rest for 20 minutes to allow the coating to set.
  • Heat about 3 inches of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). In small batches, fry chicken 5 to 8 minutes until golden brown. Remove chicken, and drain on paper towels. Set aside or keep warm in a a low oven.
  • Combine the mayonnaise, maple syrup, horseradish, and mustard powder in a medium bowl. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
  • To assemble the sandwiches: Place 4 waffles on a cookie sheet, top each waffle with 2 chicken tenders, 3 slices of bacon, and 2 slices of Cheddar. Broil the sandwich for a 3 to 5 minutes until the cheese melts. Spread 3 tablespoons of the maple mayonnaise on the remaining 4 waffles and place on top of the sandwich.

Nutrition Facts : Calories 1793.4 calories, Carbohydrate 127.1 g, Cholesterol 396.8 mg, Fat 109.9 g, Fiber 4.8 g, Protein 72.9 g, SaturatedFat 27.5 g, Sodium 5234.2 mg, Sugar 17 g

4 eggs
¼ cup heavy cream
2 tablespoons cayenne pepper
1 tablespoon salt
1 tablespoon ground black pepper
2 cups all-purpose flour
1 cup cornstarch
1 tablespoon salt
1 quart peanut oil for frying
8 chicken tenders
1 cup mayonnaise
¼ cup maple syrup
2 teaspoons prepared horseradish
1 teaspoon dry mustard powder
12 slices bacon
8 thin slices Cheddar cheese
8 plain frozen waffles

LEFTOVER STUFFING WAFFLES

When you have some leftover stuffing, give it an extra bit of crunch by turning it into waffles! You'll need 2 cups of leftover stuffing, made according to package directions, some turkey or chicken stock, some seasonings, and an egg. Stir it all together and pop it into a rectangular waffle iron. You can do it in a round waffle iron, but you may need to make two batches.

Provided by Bibi

Categories     Thanksgiving Leftovers

Time 20m

Yield 4

Number Of Ingredients 6



Leftover Stuffing Waffles image

Steps:

  • Brush plates of a rectangular waffle iron with melted butter and preheat to medium-high heat.
  • Combine stock, rubbed sage, and ground black pepper in a bowl. Add egg and stir briskly until ingredients are well blended. Stir in leftover stuffing. The batter should be thick and coarse.
  • Spoon batter over the preheated waffle iron, spreading it out evenly close to the lid.
  • Cook on medium-high heat until the waffles are browned and release from the waffle iron, 10 to 15 minutes. Serve warm.

Nutrition Facts : Calories 223.7 calories, Carbohydrate 22.1 g, Cholesterol 54.4 mg, Fat 13 g, Fiber 3 g, Protein 4.6 g, SaturatedFat 4 g, Sodium 574.3 mg, Sugar 0.1 g

1 tablespoon melted butter
½ cup turkey stock, or more as needed
½ teaspoon rubbed sage
¼ teaspoon ground black pepper
1 large egg
2 cups prepared cornbread stuffing

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