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1
In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp.
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2
Drain on paper towels.
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3
Set aside.
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4
In 6-inch skillet, melt 1 tablespoon butter over medium heat.
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5
Cook onion in butter about 10 minutes, stirring frequently, until golden brown.
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6
Set aside.
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7
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 about 1/2 inch thick.
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8
Season chicken with salt and pepper.
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9
In shallow bowl, mix 3/4 cup Bisquick mix and 1/2 teaspoon chipotle powder.
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10
In another bowl, beat egg and remaining 1/2 teaspoon chipotle powder with fork.
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11
Dip chicken into egg mixture; coat with Bisquick mixture.
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12
In 12-inch nonstick skillet, heat 1/4 cup oil over medium heat.
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13
Add chicken; cook 8 to 10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.
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14
Meanwhile, in 1-quart saucepan, heat maple syrup and 2 tablespoons butter to boiling.
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15
Remove from heat; stir in bourbon.
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16
Set aside.
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17
In medium bowl, stir waffle ingredients until blended.
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18
Pour slightly less than 2/3 cup batter onto center of hot waffle iron.
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19
Close lid of waffle iron.
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20
Bake about 5 minutes or until steaming stops.
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21
Carefully remove waffle.
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22
Repeat with remaining batter, making 8 waffle sections.
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23
To assemble: Place waffle section on plate; top with 3 slices bacon, 1 piece chicken, onion slices and another waffle section.
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24
Cut each sandwich in half, serve with syrup for dipping.
