Pecan-Crusted Chicken Waffle Sandwiches

Chicken and waffles is a southern tradition. Here it is turned into a sandwich with a sweet and spicey mustard sauce to give it a kick!

Prep/ Total time: 30 min. Serves: 4

• 4 boneless skinless chicken breast halves (5 oz. each)
• 1 egg
• 1/2 c. plus 1/3 c. maple syrup, divided
• 1 c. finely chopped pecans
• 2/3 c. dry bread crumbs
• 3/4 tsp. plus 1/8 tsp. salt, divided
• 1/2 tsp. plus 1/8 tsp. pepper, divided
• 1/4 c. canola oil
• 1/4 c. spicy brown mustard
• 1 Tbs. white wine vinegar
• 8 frozen waffles, toasted

1. Flatten chicken to 1/2 in. thickness. Whisk egg and 1/2 c. syrup in a shallow bowl. Combine the  pecans, bread crumbs, 3/4 tsp. salt and 1/2 tsp. pepper in another shallow bowl. Dip chicken in egg mixture, then coat with pecan mixture.
2. Cook chicken in oil in batches in a large skillet over med. heat for 5-6 min. on each side or until no longer pink. Combine the mustard, vinegar and remaining syrup, salt and pepper.
3. Drizzle 1 Tbs. sauce mixture over each of four waffles; top with chicken and drizzle with remaining sauce mixture. Top with remaining waffles.

$2.91 per serving