-
1
In skillet cook bacon over low heat 8 to 10 minutes, turning occasionally until crisp.
-
2
Drain, Set aside.
-
3
In skillet melt 1 tbl.
-
4
butter over medium heat.
-
5
Cook onion in butter about 10 min.
-
6
stirring frequently until golden brown.
-
7
Set aside.
-
8
Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of a meat mallet or rolling pin until 1/2 in.
-
9
thick.
-
10
Season chicken with salt and pepper
-
11
In a shallow bowl mix 3/4 cup Bisquick and 1/2 teaspoon chipotle powder.
-
12
In another bowl beat egg and remaining 1/2 teaspoon chipotle powder with fork.
-
13
Dip chicken into egg mixture; coat with Bisquick mixture.
-
14
In non stick skillet heat 1/4 cup oil over medium heat.
-
15
Add chicken; cook 8 to 10 min, turning once, until chicken is no longer pink in center and coating is golden brown.
-
16
Meanwhile in sauce pan heat maple syrup and 2 tbl butter to boiling.
-
17
Remove from heat, set aside.
-
18
In medium bowl stir waffle ingredients until blended.
-
19
Cook in waffle iron.
-
20
Place waffle section on plate; top with 3 pieces of bacon, 1 piece of chicken, onion slices and another waffle section.
-
21
Cut each sandwich in half, serve with syrup for dipping.
