Cornbread Waffles with Corn Flake Chicken

Ingredients

WAFFLES

  • 5 cups water or regular almond milk or a mix (I used 2 cups water and 3 cups almond milk)
  • 2 cups Bob’s Red Mill Gluten Free Cornmeal
  • 2 cups Bob’s Red Mill Gluten Free Corn Flour
  • 1 cup Bob’s Red Mill Sweet Rice Flour
  • 1/2 cup egg whites or 2 eggs or 1/2 cup unsweetened applesauce (for vegan version)
  • 1 teaspoons salt
  • 20 drops vanilla stevia (or 2 TBSP sugar or honey)
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons baking powder


CHICKEN

  • 6 cups Erewhon Organic Corn Flakes
  • 2 tablespoons fresh chopped rosemary
  • 2 eggs
  • 3 pounds boneless skinless chicken breast
  • 2 eggs or 1/2 cup almond milk (for vegan)
  • garlic powder
  • salt
  • pepper

 

Instructions

WAFFLES

  1. In a large glass bowl, combine the water, milk, cornmeal, corn flour, rice flour, egg, salt, and stevia. Mix well, cover and refrigerate overnight.
  2. When you’re ready to cook your waffles, add the apple cider vinegar and baking powder to the batter.
  3. Heat your waffle iron and prepare the waffles according to your manufacturer’s directions. These can be prepared the day before and reheated in the oven or toaster oven.


CHICKEN

  1. Preheat your oven to 350. Line 2 baking sheets with parchment paper.
  2. In a food processor, grind the cornflakes and chopped rosemary to resemble a coarse meal. Don’t make into a flour, make sure you leave some larger chunks.
  3. Pour your cornflakes into a bowl.
  4. In another bowl, whisks your eggs.
  5. If your chicken breasts are large, cut in half to make them fit well on your waffles.
  6. Season your chicken with garlic powder, salt, and pepper.
  7. Next, dip your chicken into the egg mixture and then into the cornflake mixture, press the corn flakes into the chicken so it coats well.
  8. Place the coated breasts onto prepared pans.
  9. Spray the tops of the chicken with olive oil spray.
  10. Bake 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees.


Source: Sarena Shasteen of Non-Dairy Queen