Bacon-wrapped chicken and waffles

Directions

Prep time: 20 minutes
Total time: 1 hour
Serves: 4 as a main course

While traditional fried chicken and waffles offer that sweet and salty harmony, this recipe takes the idea to new, savoury heights, and redefines a comfort food favourite. Leftover waffles freeze well and can be reheated from frozen in a toaster.

• Preheat oven or air fryer to 375°F. Line a sheet pan with parchment paper.
• Using a small knife, cut a slit lengthwise partway down the thickest part of each chicken breast to create a deep pocket.
• In a small bowl, use a spoon to beat together cream cheese, cheddar, garlic powder, onion powder and chives until smooth and lump-free. Season with salt and pepper to taste. Transfer filling into a pastry bag fitted with a plain tip or a plastic bag (snip the tip to create a makeshift pastry bag).
• Close the bag, squeeze out any air and stuff each breast with the filling. Season each breast with salt and pepper.
• Wrap 2 slices of bacon around each breast, covering the hole where the filling went in. Place breasts on sheet pan or in the air fryer and roast for 25 to 35 minutes.
• Make waffles while chicken roasts. Combine flour, baking powder and 1 tsp salt in a large bowl. In a small bowl, whisk egg yolks with milk. Add to dry ingredients and stir to blend. Pour in melted butter, pinch of salt, cheese and half the chives. Stir to combine.
• In a separate bowl, use a whisk or electric mixer to beat egg whites until firm peaks form. Gently fold egg whites into the waffle batter.
• Prepare waffles in a waffle iron sprayed with cooking spray for easy release.
• To finish chicken, change the oven setting to broil and broil for an additional 3 to 5 minutes or until bacon is browned and crispy. Test for doneness by inserting an internal thermometer in the thickest part of the meat, not the filling. The chicken should be 165°F or 74°C.
• Serve each breast on top of 2 waffles, drizzled with warm maple syrup and garnished with reserved chives.