February 28, 2012
Crunchy chicken stuffed waffle pops with maple dijon dip are a handheld meal. The classic Southern combination of chicken and waffles come together in these pops. Chicken breasts are breaded with cornflakes and baked until cooked through and the crust is crispy. They are then dipped into the waffle batter and cooked in the iron. These chicken stuffed waffle pops are great for breakfast. lunch, or dinner
3 tablespoons milk
4 cups Bisquick baking mix
2 1/2 cups milk
1 1/2 cups mayonnaise
cup maple syrup
3 tablespoons Dijon mustard
Cook chicken at 425 degrees F for about 14-18 minutes or until cooked through. Place a wooden skewer into each piece of chicken.
Meanwhile, preheat waffle iron according to manufacturer’s directions. Brush iron lightly with oil or spray with nonstick spray if desired.
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