My 2nd “Eggo Your Way” Contest Entry: Parmesan Chicken With Eggo Breadcrumbs

A couple of weeks ago, I entered a Veggie Hummus Waffle Pizza into Eggo’s “Eggo Your Way” recipe contest. The dish turned out better than I’d expected, and so I was inspired to create another recipe to enter into the contest. (You can enter multiple recipes as long as they don’t overlap too much. As in, I can’t enter another pizza recipe.)

I wanted to get creative with the Eggo incorporation, so I opted to use the waffles to create a breading for chicken. The result? Another waffle-based recipe that I plan on making again. Two for two!

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Ingredients

  • 4 Eggo Homestyle waffles
  • 4 boneless, skinless chicken breasts
  • 3/4 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 2 eggs
  • 1 Tablespoon water
  • 3/4 cup freshly grated parmesan cheese
  • Olive oil
  • Thyme
  • Sage
  • Garlic powder

Directions

  • Place Eggo waffles in food processor and pulse until they become crumbs. Set aside.
  • Pound chicken breasts with either a mallet or rolling pin until they’re about one inch thick, then set aside.
  • Combine flour, salt, and pepper on a large dinner plate.
  • Lightly beat eggs and add water, then pour onto a second dinner plate.
  • Combine cheese and Eggo crumbs and place mixture on a third dinner plate.
  • One at a time, coat chicken breasts with flour mixture, then egg mixture, and finally crumb/cheese mixture, carefully pressing down in crumbs to adhere to chicken.

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  • Heat olive oil in pan over medium-high heat and place coated chicken breasts in pan.

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  • Generously sprinkle thyme, sage, and garlic powder on chicken breasts.
  • Cook chicken completely, turning as needed (but be careful not to let the Eggo crumbs fall off when flipping!).

Enjoy! I served my chicken with two amazing new sides from this month’s issue of Self magazine (the one with Olivia Munn on the cover) — Roasted Brussels Sprouts with Hazelnut Cilantro Chimichurri and Quinoa Stuffing with Cranberries. I highly recommend picking up a copy so you can give these a try for yourself!

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5 Comments

  1. Joe Marcaurelle

    Would love that brussel sprouts recipe, as you could suspect I am not currently a subscriber to self magazine, and I think Kevin would question our friendship if I was 😉

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