So, I have been a bit MIA lately as I have been knee deep in testing steak recipes. The World Food Championships are right around the corner and I am competing this year in the steak category. I need to have three absolute killer steak recipes ready to go and have been testing up a storm. But, I am finally finished and am very happy with all three recipes. I can’t share them just yet, as they are for a competition and there is a lot of money riding on this one, but will be able to post them later this year.
Recently Sandra’s Chicken ran a contest using their stuffed chicken breasts and I entered the allowed three entries. I am ecstatic that one of my entries has made it into the top 5 and am now waiting with fingers crossed to make the top 3 and place in the contest. In the meantime, I thought I would post one of my other entries for you to enjoy!
Sandra’s Chicken Florentine and Pumpkin Waffles with Rosemary Infused Maple Syrup
2 individual pieces Sandra’s Chicken Florentine
1 cup pancake and baking mix
3/4 cup milk
1/3 cup canned pumpkin
1/2 teaspoon minced fresh rosemary
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
3/4 cup maple syrup
2 – 3 sprigs of fresh rosemary, plus additional for garnish
Preheat oven to 375 degrees.
Prepare Sandra’s Chicken Florentine according to package directions. After chicken is fully cooked, allow to cool slightly. Carefully cut into 3/4-inch slices.
Meanwhile, heat a waffle iron to medium-high heat. In a medium bowl, mix together the baking mix, egg, milk, pumpkin, the minced rosemary, nutmeg and cinnamon. Ladle batter into waffle iron and cook according to manufacturer’s direction. (Batter will make 6 4-inch waffles)
Place the maple syrup into a small saucepan, add in the rosemary sprigs. Bring to a boil over high heat, then reduce heat to low and simmer for 5 minutes.
To serve, place 1 – 2 waffles onto serving plates, top with a sliced chicken Florentine, drizzle with 1 – 2 tablespoons of the maple syrup, garnish with rosemary. Serve remaining syrup on the side.