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1
Dip and coat chicken breast in egg then cornflake mixture.
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2
Deep-fry for 5 to 6 minutes until golden brown and crispy.
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3
To make Bacon Waffles:
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4
Preheat waffle iron and coat well with nonstick spray.
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5
In a large mixing bowl, combine all of the dry ingredients and set aside.
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6
In a separate bowl, beat the eggs and mix in the buttermilk, milk, vanilla and butter.
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7
Pour the wet ingredients into the dry, stirring together lightly, leaving the batter slightly lumpy.
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8
Using a 6-ounce ladle, pour the batter in the center of the hot waffle iron.
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9
Place 2 slices of cooked bacon diagonally over each other and the waffle, making an X shape.
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10
Close the waffle iron lid.
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11
Cook until golden brown and slightly crispy.
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12
Remove to cutting board and cut into 4 squares.
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13
Place 2 waffle squares side by side on a plate then stack remaining 2 in the center on top of the first 2.
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14
Place the chicken breasts on top of this and secure in the center of each chicken breast with a wooden skewer.
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15
Top with warm maple syrup.
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16
Garnish with fried leeks and a 12-inch rosemary sprig.
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17
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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18
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
