Chicken and Waffles and Wild Blueberry Dipping Sauce

Chicken and Waffles and Wild Blueberry Dipping Sauce

Courtesy: Windham Raymond School Department.



Calories: 308 kcal | Fat: 9.78 g | Saturated fat: 1.54 g | Cholesterol: 44 mg | Sodium: 710 mg | Carbohydrates: 35.37 g | Fiber: 4.08 g | Sugar: 1.2 g | Protein: 16.47 g

Serving size:
50 Servings
Component Qualification:
1 serving equals 2 m/ma, 2 oz grain eq, 1/2 cup fruit
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10/lbsChicken Tenders
1 2/3 /cups Bread Crumbs, plain
5Eggs (whole, raw, fresh, large)
3/tablespoonsMilk (lowfat, fluid 1% milkfat )
3/tablespoonsDijon Mustard
200Waffles, Belgian sticks
3/lbsWild Blueberries
1 1/2/cupsWater
1/tspVanilla Extract
2/tspLemon Juice

1.Mix plain breadcrumbs and panko in a bowl. In a separate bowl, mix together egg, milk, and Dijon mustard. Whisk to mix.

2.To bread the chicken tenders. Dip chicken tenders in egg mixture and then into bread crumb mixture. Place on a parchment-lined sheet pan on top of a grate (for a crispier end product).

3.Preheat oven to 400° F and bake for 20 minutes or until internal temperature is 165° F.

4.Hold warm until service.

5.Follow package instructions when heating up waffle sticks. Hold warm until service.

6.Make wild blueberry sauce. Hold warm until service.

7.Mix water and cornstarch to make slurry.

8.Place sugar, cinnamon, salt, and remaining water and slurry into sauce pot — stir until smooth.

9.Stir in the wild blueberries. Simmer until the mixture thickens. Reduce heat, add in vanilla extract and lemon juice, and mix well. Taste and adjust seasoning.

10.To Assemble:Place 4 each cooked waffles on tray and top with cooked chicken. Add warmed berries.