1/2 cup unbleached, all-purpose flour
large egg, beaten
1 cup panko bread crumbs
1 tsp fine sea salt
1/4 tsp ground black pepper
2 cups unbleached, all-purpose flour
3 tsp baking powder
1 tsp fine sea salt
1/2 tsp sugar
1/4 tsp ground black pepper
1 1/2 cup low-fat buttermilk, room temperature
4 tbsp unsalted butter, melted
large eggs
green onions, finely chopped
2/3 cup redded cheddar cheese
Honey Butter Syrup 
1/2 cup unsalted butter
1/4 cup honey, plus extra as needed
1/4 tsp fine sea salt


1 Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or spray with nonstick cooking spray. To make the chicken, cut the chicken breasts into slices about 1/4-inch thick. You will need 24 slices. Place the slices cut-side down on a piece of plastic wrap. Cover with another sheet of wrap and use a meat tenderizer to gently pound the slices, flattening them slightly.
2 Place the flour in a shallow bowl. Add the eggs to a shallow dish and whisk until pale yellow. Stir together the panko, salt, and pepper in a separate shallow bowl. Prepare each piece of chicken by coating it in flour, dipping it lightly in egg, and then coat it in the panko bread crumbs. Place the chicken pieces on the prepared baking sheet. Bake for about 25 minutes, until the edges begin to brown and the chicken is cooked through.
3 While the chicken bakes, make the waffles by stirring together the flour, baking powder, salt, sugar, and black pepper in a medium bowl. Whisk together the buttermilk and melted butter in a separate medium bowl. Whisk in the egg. Gradually stir the dry ingredients into the wet ingredients. Reserve 2 tablespoons of the finely chopped green onions for garnish, then fold the remaining green onions and cheese into the batter. Preheat a waffle iron according to the manufactures directions and spray with nonstick cooking spray. Divide the batter into 4 equal portions. Working one waffle at a time, pour the batter onto the iron and close the lid. Cook for about 5 minutes, or until golden brown and cooked through. (Cooking times will vary by waffle iron.) Repeat with the remaining batter. Square waffles can be cut into 12 equal smaller squares. Round waffles can be trimmed into 12 squares or left as 12 wedges.
4 To make the honey butter syrup, heat the ½ cup of butter in a medium microwave-safe dish on high for 30 seconds. It will be partially melted, soft and creamy. Stir in the ¼ cup of honey. Stir quickly until smooth. Taste the honey butter and add another tablespoon of honey for a sweeter syrup. Stir in the salt. The honey butter can be used at this consistency as a dip or spread, or microwave for 15 seconds just before serving to drizzle. Place the waffles on a serving platter. Top with two pieces of chicken and insert a toothpick to hold each layer together. Sprinkle with the reserved green onions and drizzle with honey butter syrup before serving.

Recipe courtesy of Lori Rice of Fake Food Free

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