Chicken and waffles sandwich


Servings: 4

1 tablespoon egg whites
2 teaspoons Sabra Spreads Garlic & Herb
1/2 cup panko bread crumbs
1 teaspoon chopped fresh rosemary, plus additional for garnish
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
4 boneless, skinless chicken tenders
4 frozen waffles
1/2 cup fresh spinach
4 tablespoons Sabra Spreads Honey Mustard
1/2 cup maple syrup


Heat oven to 425 F and line baking sheet with aluminum foil.

In medium bowl, whisk together egg whites and garlic and herb spread.

On plate, gently mix together panko bread crumbs, 1 teaspoon rosemary, garlic powder, paprika, salt and pepper.

Dip chicken into egg white mixture then into bread crumb mixture.

Place on baking sheet and bake 15-20 minutes, or until internal temperature is 165 F, flipping chicken at halfway mark.

In toaster oven, toast waffles until warm and crisp. Cut into fourths and top with spinach and 1/2 tablespoon honey mustard spread.

Cut chicken tenders in half and place atop waffles. Top with another waffle quarter.

Garnish with rosemary and serve with maple syrup.