Ingredients
8
slices bacon, cut in half
2
boneless skinless chicken breasts (4 oz each)
1/8
teaspoon salt
Dash freshly ground black pepper
1/2
cup Original Bisquick™ mix
1/2
teaspoon chipotle chile powder
1
egg
2
tablespoons vegetable oil
1/4
cup butter, softened
2
tablespoons pure maple syrup
2
teaspoons bourbon whiskey
1 1/4
cups Original Bisquick™ mix
1
egg
3/4
cup regular or nonalcoholic beer (6 oz)
1
tablespoon vegetable oil
Preparation
In 12-inch skillet, cook bacon over low heat 8 to 10 minutes, turning occasionally, until crisp. Drain on paper towels. Set aside.
Between pieces of waxed paper or plastic wrap, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2 inch thick. Cut into 2-inch pieces. Season chicken with salt and pepper.
In shallow bowl, mix 1/2 cup Bisquick mix and the chipotle powder. In another bowl, beat egg with fork. Dip chicken into egg mixture; coat with Bisquick mixture.
In 12-inch nonstick skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 6 to 8 minutes, turning once, until chicken is no longer pink in center and coating is golden brown. Meanwhile, in another small bowl, stir together Maple-Bourbon Butter ingredients until smooth. Set aside.
Heat waffle iron. In medium bowl, stir Beer Waffle ingredients until blended. Pour about 1 tablespoon batter onto center of each quarter of hot waffle iron. Close lid of waffle iron. Bake about 2 minutes or until steaming stops. Carefully remove waffles. Repeat with remaining batter, making 32 small waffles.
To assemble: Place waffle section on plate; spread Maple-Bourbon Butter on waffle, top with 1 half slice bacon, 1 piece chicken, and another waffle section.
