{Gluten-Free} Oven-Baked Chicken Over Waffles

I've joked that my boys think they live in a restaurant. But, sometimes, I realize that they practically do.

"Mom," requested the little Wom yesterday, "I'd like to have chicken and waffles for breakfast for your anniversary." Okay.

So, today, on my seventeenth wedding anniversary, I made him chicken and waffles. But I made them gluten-free so Jake could enjoy them, too.

I'm just going to share my recipe for the chicken as I used a gluten-free mix from Trader Joe's for the waffles...and the gravy was an afterthought that I threw together after I discovered that I forgot to pack the maple syrup. So, just use your favorite waffle recipe and your favorite gravy recipe. I'll share mine eventually.

Ingredients

¾ C gluten-free baking mix (I used the blend from Trader Joe's)
½ C grated Parmigiano-Reggiano
1 t dried oregano
1 lb boneless, skinless chicken tenderloins (approximately 10 tenderloins)
2 eggs, slightly beaten
3 T butter, melted
Also needed: waffles and gravy for serving

Procedure

Preheat oven to 450 degrees F. In a medium size bowl mix together gluten-free baking mix, cheese, and oregano. In a smaller bowl, whisk the eggs. Line a baking sheet with parchment paper.

Dip chicken into eggs then toss in flour mixture. Place it on the prepared baking sheet. Repeat for the remaining tenderloins. Drizzle melted butter over the chicken (approxmately ½ tsp on each).

Bake for 10 minutes. Flip chicken and bake for an additional 8 minutes or until chicken is firm to the touch and no longer pink in the center.

To serve, place a waffle on your serving plate. Top with 2 tenderloins. Drizzle with gravy. Serve immediately.

It was a hit! Jake even declared, "Now I know why he orders this when we go out to brunch." I'll admit: It was pretty darn tasty!!

With full bellies, we walked across the street and rented bikes for the morning. What fun. Happy anniversary to me...and Jake! I'm glad D suggested chicken and waffles. It was a great way to start the day.

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