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Chicken and Waffles with Maple Apples

Chicken and Waffles with Maple Apples


  • 4 tablespoons butter, plus some for brushing waffle iron, divided

  • 4 Gala or Honeycrisp apples, peeled and sliced

  • 2 cinnamon sticks

  • 2 cups maple syrup

  • 8 slices bacon, baked until crisp on a slotted pan at 375ºF, finely chopped

  • 2 cups whole grain waffle mix

  • About 1/4 teaspoon freshly grated nutmeg

  • 2 large eggs

  • 1 1/2-2 cups reduced fat milk – start with 1 1/2 cups and if the mix gets too thick, add more

  • 4 boneless, skinless chicken breasts, pounded 1/4-inch thick

  • Extra virgin olive oil (EVOO) or vegetable oil, for drizzling

  • Salt and pepper


Heat a waffle iron to high.

Melt 2 tablespoons butter in a skillet over medium heat. Add the apples and sauté for 8-10 minutes, stirring occasionally, until lightly browned. Add the cinnamon sticks and maple syrup, bring to a bubble and cook at a low boil while the waffles cook.

Combine the bacon, waffle mix, nutmeg, eggs and milk and stir to combine. Brush the waffle iron with butter and fill with the bacon-multigrain batter. Cook to crisp.

In a large skillet, heat a little EVOO or vegetable oil, a turn of the pan. Add the chicken, seasoned liberally with salt and pepper, and cook for a few minutes on each side until golden and cooked through.

Serve the chicken on a waffle topped with maple apples.