This award- winning chicken and waffle sandwich marries healthy chicken strips and strawberries with a bit of chili sauce zip. It can be a breakfast or dinner and is versatile in that you can use store-bought waffles if you are in a hurry.
½cupStrawberry reduced sugar jamraspberry or mixed berry can be substituted
2tablespoonred chili dip/spread
Cook Zabiha Halal Breakfast Chicken strips on stove top until cooked through (about 5 minutes) and lightly browned. Set aside.
In a large mixing bowl, stir flours, baking powder, sugar and salt together.
In a medium sized mixing bowl, combine milk and vegetable oil with beaten egg yolk; stir in maple syrup, orange juice and zest. Add wet ingredients to dry ingredients and stir only until blended.
Beat egg whites until stiff but not dry and fold into batter.
Cook on hot waffle iron until lightly brown. You will have 8 waffles.
Once waffles are cool, lightly toast in toaster until desired crispness.
Mix strawberry jam, whipped cream and chili dip/spread together
Assemble: Spread strawberry jam mixture on the inside of one waffle, top breakfast chicken strips, then with sliced strawberries. Spread the jam mixture on the inside on another waffle. And place on top of sandwich (jam side down) . Repeat for remaining 3 sandwiches.
**This is very family friendly recipe because you can freeze the left-over waffles (I often just double the recipe), then on a busy weekday morning, pop them in the toaster to warm them. The same goes for the Breakfast chicken strips. And even eat it on the go (just use a little less of the whipped cream mixture)! Or if you are really pressed for time, use store-bought frozen waffles as a substitute!