Chicken and Waffles

I have made chicken and waffles before, but this one was better...not so heavy because the chicken is not fried.

8 slices of bacon, cooked and kept warm

12 skinless chicken tenders

salt and pepper

olive oil

whole grain waffle mix (I used Fiber One)

1/4 teaspoon of nutmeg

1/4 cup of grated parmesan

2 tablespoons of butter

2 tablespoons of flour

1 teaspoon fresh, chopped rosemary

1 cup of chicken stock

salt and pepper

1/3 cup of maple syrup

Make the waffle mix according to the directions on the box. Add the nutmeg and parm. Heat a large skillet over medium high heat. Drizzle with a couple of turns of olive oil. Season the chicken tenders with salt and pepper. Saute the chicken tenders, until cooked through...5 minutes or so on each side. Make the waffles as the chicken is cooking. When the chicken is done, remove from the pan and add the butter. Sprinkle in the flour and whisk together for one minute, add the rosemary and continue to whisk for one more minute...slowly add the chicken stock. Cook until thickened. Season with salt and pepper and whisk in the syrup.

To assemble....place the waffles on a plate, top with three chicken tenders, top with two pieces of bacon, and drizzle with the gravy.

Bacon Wrapped Chicken with Bleu Cheese and Pecans

The gravy is really good!

4 boneless, skinless chicken breast, flattened slightly

salt and pepper

1 cup of bleu cheese crumbles

1/4 cup toasted, chopped pecans

2 green onion, chopped...white and green

8 slices of bacon

2 tablespoons of butter

2 tablespoons of flour

1 cup of chicken stock

1/2 cup of half and half

2 tablespoons grainy mustard

Lay the chicken breast out and sprinkle with salt and pepper, bleu cheese, pecans, and scallions. Carefully roll them up and wrap each piece of chicken with two pieces of bacon. Place on a cookie sheet with the ends of the bacon on the bottom to help keep the chicken rolled up. Bake in a 375 degree oven for 40 minutes. Turn on the broiler and let the bacon crisp up at the end of the cooking period.

In a small saucepan melt the butter. Whisk in the flour and cook for two minutes. Whisk in the chicken broth...cook on medium until thickened. Add the mustard and the half and half until combined. Season with salt and pepper.

Chicken with Herbed Goat Cheese and Sun Dried Tomatoes

I have a garden full of herbs right now, and this was a great way to use some up!

4 chicken breast, bone-in with the skin

4 ounces of goat cheese, room temperature

1 tablespoon of chopped fresh rosemary

1 tablespoon chopped fresh thyme

1 tablespoon chopped fresh chives

1 tablespoon chopped fresh flat leaf parsley

1/3 cup drained, chopped sun-dried tomatoes

olive oil, salt, and pepper

Mix the goat cheese, the herbs, and the sun dried tomatoes. Pat the chicken dry and loosen the skin carefully leaving on side attached. Stuff each chicken breast with a quarter of the goat cheese mixture. Drizzle with olive oil and sprinkle with salt and pepper. Bake at 375 for 45 minutes.

Macadamia and Panko Crusted Tilapia

Again...you fish haters...this would be great with chicken as well.

1/2 cup oj

1/4 cup white wine

1 small shallot, finely chopped

10 tablespoons of butter

salt and pepper

1 cup of macadamia nuts, toasted and chopped

1 cup of panko

2 eggs

4 pieces of tilapia

1/2 cup vegetable oil

In a small saucepan add the oj, wine, and the shallot. Bring to a boil and cook until reduced...10-12 minutes. Lower the heat and whisk in 6 tablespoons of butter, one tablespoon at a time. Season with salt and pepper.

Place the macadamia nuts and 1/2 cup of panko bread crumbs in a food processor and process until coarse. In a shallow bowl beat the two eggs, in another bowl add the remaining panko crumbs and the nut mixture. Season the fish with salt and pepper. Dip in the eggs and then coat with the panko mixture. Heat two tablespoons of butter and half the oil...cook the first two pieces of fish. Add the remaining butter and oil and cook the other two pieces of fish.

Israeli Couscous Salad

This recipe calls for Israeli Couscous (the big huge ones), but I think if you can only find regular couscous it would be fine...this is the best...the fresh herbs really make it!

2 tablespoons of olive oil

2 cups of Israeli couscous

4 cups of chicken broth

1/4 cup chopped flat leaf parsley

2 tablespoons chopped fresh rosemary

1 1/2 teaspoons chopped fresh thyme

1 granny smith apple, diced

1 cup dried cranberries

3/4 cup toasted, slivered almonds

In a medium saucepan heat the olive oil on medium heat...add the couscous and stir until all the grains are toasted...three to five minutes. Add the chicken broth and boil. Simmer for 12 minutes until the liquid is evaporated..stirring throughout. Place cooked couscous in a large bowl and add the rest of the ingrdients. Toss with the following vinaigrette...

1/4 cup apple cider vinegar

3 tablespoons of maple syrup

1 tablespoon of salt

1/2 teaspoon of pepper

1/2 cup olive oil