Chicken IN Waffles
6 tablespoons butter
1/4 cup honey
1 cup Original Bisquick mix
1/2 cup milk
1 egg
24
frozen breaded chicken breast chunks
Preheat oven to 400°F
With a pastry brush “paint” butter all over the muffin pan then Drizzle 1/2 teaspoon of honey over the butter in each cup.
Stir the pancake mix, milk and egg together until blended. Pour just enough batter in each muffin cup to fill the muffin cup 3/4 of the way with batter.
Press a breaded chicken chunk into the center of the batter in each muffin cup.
Bake at 400°F for 9-13 minutes, or just until the edges of the waffle batter begin to turn light, golden brown. Remove muffins from each cup immediately by running a knife gently around the edges, the lifting off to a serving plate
Serve with remaining honey for dipping. Enjoy!
YOUR INSTRUCTORS
Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Home Economics from the College of Saint Elizabeth in Morristown, NJ, where she learned about the science of food preparation and nutrition and is a Certified Professional Food Manager.
Original of the video here
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