Chicken and waffle Monte Cristos with rosemary-maple gravy

Rachael Ray

Serves: 4

  • 8 slices thick cut bacon or sliced pancetta
  • 4 (6-ounce) boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 4 tablespoons butter
  • 1 1/2 to 2 cups multi-grain pancake mix (recommended: Highland Sugarworks)
  • 1 large egg
  • 1 to 1 1/2 cups milk
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon grated nutmeg
  • A generous handful grated Parmigiano-Reggiano
  • Extra-virgin olive oil, for drizzling
  • 2 sprigs rosemary, leaves finely chopped
  • 2 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/3 cup dark amber maple syrup

Heat the oven to 325 degrees F.

Arrange the bacon on a slotted pan or on a cooling rack set on top of a baking sheet. Bake the bacon or pancetta until crisp, 15 to 20 minutes.

Meanwhile, cut each chicken breast horizontally to make 2 small cutlets from each piece. Pound the cutlets very thin and season with salt and pepper, to taste.

Preheat the waffle iron.

Melt a couple of tablespoons butter in small dish in the microwave. Combine the pancake mix, egg, milk, vegetable oil, nutmeg, cheese, and a pinch of salt in a medium bowl. Brush the waffle iron with melted butter and fill it with half of the batter, to make 4 square waffles.

While the waffle cooks, heat a drizzle of extra-virgin olive oil in large skillet over medium-low heat and add the chicken cutlets. Saute, 4 cutlets at a time, until cooked through, a couple of minutes on each side.

When the cutlets are all cooked, add a couple tablespoons butter to pan. When the butter has melted, stir in the rosemary and cook for 1 minute. Sprinkle in the flour, stir for 1 more minute, then whisk in the stock. Season with salt and pepper, to taste, then add the syrup. Reduce heat to low.

Make second set of 4 waffles, while keeping the first set warm in oven with the bacon.

To serve, cut the waffles into 8 squares. Arrange a chicken cutlet on each waffle and top with a couple of slices of bacon or pancetta. Add a second cutlet on the bacon and cover with another waffle. Cut the chicken and bacon wafflewich from corner to corner and serve with gravy poured over the top or in individual ramekins for dipping.

*Chef’s note: Yeah, this was good. The only thing I would change from the recipe would be to use a tad less maple syrup; it was almost too sweet for me. The bacon took longer than 20 minutes, but it was the best bacon I’ve ever had! And the waffles should be crispy; the waffle iron I used produced a soft waffle, which was tasty but the texture was off for this dish. And this also produced only 6 waffles for me, but that was plenty of food. I used a fork and knife as opposed to eating it like a giant sandwich. Yum!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: