5 Spice Sesame Popcorn Chicken with the Apricot Dipping Sauce
|Serving Per Recipe: 6-8|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 14g||22%|
|Saturated Fat 4g||20%|
|Total Carbs 55g||18%|
|Dietary Fiber 3g||12%|
|Vitamin A 20%|
|Vitamin C 2%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
8 toaster waffles
1/4 cupmaple syrup
Preheat oven to 425°F. Spray a baking sheet with cooking spray Place frozen chicken pieces in single layer on the baking sheet and sprinkle with cinnamon. Bake on the middle oven rack for 11 to 13 minutes, or until heated through. Internal temperature should reach 150°F to 160°F. Toast the waffles in the same oven during the last 5 minutes of baking time.
In a large bowl, whisk together eggs, milk, and maple syrup.
Reduce the oven temperature to 350°F. Grease a 9”x13” casserole dish. Cube the waffles. Combine the waffles and the chicken nuggets in the casserole dish. Pour the milk and egg mixture over the chicken and waffles. Bake until the chicken and waffles are crispy, about 30 to 40 minutes.
TIP: You can combine the waffle and milk mixture the night before. In the morning, just add the chicken and you’re ready to bake!
Serve warm with extra maple syrup on the side.
Chicken and Waffle Breakfast CasseroleAdd Your Comment