Chicken & Waffles

Ingredients:

• 2 pounds of chicken tenders


• 1-2 eggs for egg wash


• 1/2 cup rice flour


• 1/4 cup almond flour


• 1//4 cup parmesan cheese


• 1 tsp kosher salt


• 1/2 tsp garlic powder


• 1/2 tsp onion powder


• 1/4 tsp chili powder


• J. Olive Co. EVOO for cooking

• 3 cups baked sweet potatoes


• 1 whole egg


• couple of dashes of garlic powder


• couple of dashes of onion powder


• 1/2 cup Kodiak Cake Waffle Mix


• pinch of salt


• unsweetened almond milk


• optional add in: dash of red pepper flakes and 1/2 tsp of J. Olive Co. Sesame oil

• 16 oz of frozen peach slices


• 1 Tbsp ghee


• 1/2 cup J. Olive Co. Apricot or Peach Balsamic


• 1/2 cup water

Directions:

1. Mix all dry ingredients in shallow bowl for dredging chicken through.


2. Whisk eggs in separate bowl.


3. Dip tenders in egg wash, then dredge to coat through breading.


4. Pre-heat EVOO in large pan over medium heat.


5. Cook tenders for about 4 minutes on each side. Do not crowd the pan too much.


6. Add more EVOO to the pan and cook tenders in batches.

1. Bake sweet potatoes, about 3 medium size potatoes. You could possibly use canned pumpkin puree but you may need more Kodiak Cake Mix.


2. Mix all ingredients in a mixing bowl. Consistency should look more like mashed potatoes and not a lot of liquid. Use the almond milk as needed if you need more liquid.


3. Pre heat waffle maker to medium-high heat. Once ready, spray both sides with cooking spray and add about 1/4 cup-1/2 cup of sweet potato waffles mix.


4. Close waffle maker and cook for about 3 minutes or until most of the steam stops coming out.

1. Add ghee and frozen peaches to medium sauce pot, over medium to high heat and cook peaches down about 7 minutes.


2. Once peaches are cooked and soft enough to smash, add the liquid and allow to simmer.


3. Allow the liquid to reduce down about 7 minutes. While simmering, smash some of the peaches to help thicken the glaze. The glaze will thicken more once it cools down a bit.