Baked Chicken Nuggets and Waffles

B Smith, restaurateur, author, and respected expert in affordable-yet-elegant living shares a delicious recipe! Chicken and waffles has long been a southern favorite. Lighten it up, by baking it with Bisquick mix.

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Prep Time 20 min
Total Time 55 min
Servings 4

Ingredients

Chicken Nuggets

1 1/4: lb boneless skinless chicken breasts, cut into 1-inch cubes

1/4: cup Italian dressing

1: cup Original Bisquick® mix

1: teaspoon seasoned salt

1/2: teaspoon pepper

2: tablespoons butter or margarine, melted

Waffles

2: cups Original Bisquick® mix

1 1/3: cups milk

1: egg

2: tablespoons vegetable oil

2: teaspoons vanilla, if desired

: Maple syrup, if desired

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Directions

1 Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
2 In medium bowl, place chicken and dressing; toss to coat chicken. Refrigerate 15 to 20 minutes, stirring twice.
3 In another medium bowl, stir 1 cup Bisquick mix, the seasoned salt and pepper. Coat chicken in mixture a few pieces at a time, coating all sides. Place on cookie sheet; drizzle melted butter over chicken. Bake uncovered 11 to 14 minutes, turning once, until chicken is no longer pink in center.
4 Meanwhile, heat waffle iron; grease with shortening or vegetable oil.
5 Stir all waffle ingredients except syrup until blended. For each waffle, pour slightly less than 2/3 cup batter onto center of hot waffle iron. Close lid of waffle iron. Bake about 5 minutes or until steaming stops. Carefully remove waffle. Serve with chicken nuggets and syrup.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 690
Calories from Fat: 260),

% Daily Value

Total Fat: 29g; 29%
(Saturated Fat 10g, 10% Trans Fat 4g 4% ),
Cholesterol: 165mg; 165%;
Sodium: 1880mg; 1880%;
Total Carbohydrate: 65g; 65%
(Dietary Fiber 2g 2% Sugars 8g 8% ),
Protein: 43g; 43%

% Daily Value*:

Vitamin A: 8%;
Vitamin C: 0%;
Calcium: 20%;
Iron: 20%;

Exchanges:

3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;