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!

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.

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

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!