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Corn Biscuit Waffles with Honey-Cinnamon Baked Chicken

corn biscuit waffles with honey-cinnamon baked chicken Entree
Corn Biscuit Waffles with Honey-Cinnamon Baked Chicken
  • Prep 60 min
  • Total 1 hr 20 min
  • Ingredients 10
  • Servings 4

This recipe combines ingredients in a surprising delicious way. As a waffle fan, I’m always looking for different ways to make them, experimenting with flavors and textures. That's why I love using Pillsbury™ dough; I know the rolls or biscuits will fit perfectly in my waffle iron and cook up well, every time. In fact, I've been playing with a few of the different Pillsbury™ products and now have some favorites, both sweet and savory. I've made round, square, rectangle and more “abstract-shaped” waffles, but waffles that are perfectly symmetrical, when plated, make for a more elegant-looking dish. Pairing chicken with waffles isn’t new, but this recipe with honey and cinnamon makes the combination extra special. For starters, the honey tenderizes the chicken, giving it a particularly rica texture. On the other hand, I like the sweetness it adds that, together with the cayenne pepper, brings the overall flavor to a new dimension. If you don’t like heat, don't add the pepper, or swap it out and add another spice of your choice. I prefer to use chicken breasts but you may, of course, use any cut of chicken, keeping in mind that you may have to adjust the baking time. MORE + LESS -

Ingredients

1/3
cup honey
2
tablespoons butter
Salt
1/4
teaspoon cayenne pepper (optional)
1 1/2
teaspoon ground cinnamon
2
chicken breasts, cut in half
1
package Pillsbury™ Grands!™ Homestyle corn biscuits
1
orange, peeled and sliced
4
sprigs of rosemary (for garnish)
4
cinnamon sticks (for garnish)

Directions

Hide Images
  • 1
    Preheat the oven to 375°F.
  • 2
    Put the honey, butter, salt, cayenne pepper and ground cinnamon in a small pot. Bring to a boil over medium heat. Turn off the stove, let the sauce mix cool and pour it over the chicken breasts, which should be arranged in a baking dish. Cover and let the chicken marinate for an hour in the refrigerator.
  • 3
    Once marinated, bake for 20 minutes, flipping over the breasts at least once to cook evenly.
  • 4
    Meanwhile, heat the waffle iron. Open the package of Pillsbury™ Grands!™ and separate the 8 biscuits. Mold them into squares or rectangles, and arrange them in the waffle iron. Cook them for 4 -5 minutes or until they’re golden brown. Remove from the waffle iron and repeat with remaining biscuits.
  • 5
    To serve, arrange 1 or 2 waffles on a plate. Set a chicken breast on top, and pour some of the honey sauce over the top to also be absorbed by the waffle.
  • 6
    Garnish with orange slices, rosemary leaves and cinnamon sticks. Serve immediately.

Expert Tips

  • Instead of baking the chicken, remove it from the marinade and cook it in a frying pan. Add the honey sauce a few minutes before the chicken is ready and bring it to a boil.
  • You might also try preparing a mini version of this recipe, using mini waffles. You could also serve the chicken in a waffle sandwich.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • This recipe combines ingredients in a surprising delicious way. As a waffle fan, I’m always looking for different ways to make them, experimenting with flavors and textures. That's why I love using Pillsbury™ dough; I know the rolls or biscuits will fit perfectly in my waffle iron and cook up well, every time. In fact, I've been playing with a few of the different Pillsbury™ products and now have some favorites, both sweet and savory. I've made round, square, rectangle and more “abstract-shaped” waffles, but waffles that are perfectly symmetrical, when plated, make for a more elegant-looking dish. Pairing chicken with waffles isn’t new, but this recipe with honey and cinnamon makes the combination extra special. For starters, the honey tenderizes the chicken, giving it a particularly rica texture. On the other hand, I like the sweetness it adds that, together with the cayenne pepper, brings the overall flavor to a new dimension. If you don’t like heat, don't add the pepper, or swap it out and add another spice of your choice. I prefer to use chicken breasts but you may, of course, use any cut of chicken, keeping in mind that you may have to adjust the baking time.

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