Mini Protein chicken and waffle sandwiches.

Yields about 4 sandwiches

Ingredients:

For the chicken:
• 2 boneless skinless chicken breasts, cut in half
• 1/2 cup traditional breadcrumbs...
• Liberal dashes of salt and pepper

For the waffles:
• 1 cup flour
• 1 cup skimmed milk
• 1/4 cup splenda sugar
• 2 eggs
• 1/4 cup oil
• 1-1/2 teaspoons vanilla
• 1/2 teaspoon baking powder
• Dash of salt
• 1 tablespoon cinnamon
• Low fat Maple syrup (optional)

 Directions:

1. Preheat oven to 400 degrees F. Place a piece of parchment paper in a baking dish.

2. Pour the milk into a shallow bowl. Pour the breadcrumbs into another bowl and mix in salt and pepper.

3. Carefully dip chicken pieces into the milk and soak for about 30 seconds. Then, dredge in breadcrumb mixture until the entire piece is fully covered. Place the chicken on the parchment paper. Bake for about 55 minutes or until chicken is golden brown.

4. While chicken bakes, prepare waffles by mixing the flour, baking powder and sugar in a large bowl. Add in salt. Mix in eggs, vanilla, milks and oil. Mix until fully combined. Add cinnamon and stir.

5. Preheat a waffle iron. Pour about one-half cup of the batter into a waffle maker. Close and cook for about four minutes on each side or until waffles are golden brown. Remove from waffle maker and let cool. Then, carefully cut the waffle into four separate triangles.

6. Place one piece of chicken onto each triangle. Drizzle pure maple syrup over the chicken and then top with another waffle triangle. Stick a small toothpick through the sandwich to keep it together, then drizzle with additional syrup and powdered sugar. Serve warm and enjoy!