Description
A delicious and easy recipe for Chicken and Pancakes that combines savory and sweet flavors for a unique meal experience. Perfect for breakfast or brunch, this dish is sure to impress your family and friends.
Ingredients
Scale
Baking Mix:
- 4 1/2 cups (6 oz)
Pepper:
- 1 tsp
Boneless Skinless Chicken Breast:
- 3 lb, cut into 1-inch pieces
Vegetable Oil:
- 1 1/2 cups (10 1/2 oz)
Kellogg's Eggo Buttermilk Pancakes:
- 48 pancakes (1.85 lb)
Skim Milk:
- 3 cups (24 oz)
Honey:
- 1 1/2 cups (12 oz)
Chives (optional)
Instructions
- In a shallow dish, stir together baking mix and pepper. This will be the coating for the chicken.
- Dip chicken pieces in milk. Ensure each piece is coated.
- Roll chicken in the baking mix mixture, lightly coating all sides. Make sure the chicken is evenly coated.
- In a small nonstick skillet, heat oil over medium heat. This will be used to fry the chicken.
- Add chicken pieces to the skillet and cook for 4-6 minutes or until browned and fully cooked. Turn the chicken as needed for even cooking.
- Meanwhile, prepare Kellogg’s Eggo Buttermilk pancakes according to package directions. Follow the instructions on the package.
- Top each pancake with 3 chicken pieces. Arrange the chicken on the pancakes.
- Drizzle with honey and sprinkle with chives, if desired. Add a touch of sweetness and garnish with chives for extra flavor.
Notes
- You can customize this dish by adding your favorite herbs or spices to the chicken coating.
- For a healthier option, you can use whole wheat pancakes and reduce the amount of honey used.
Nutrition
- Serving Size: 1 pancake with chicken
- Calories: 320
- Sugar: 12g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 45mg
