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The Ultimate Appetizer with Southern Charm ~ Grilled Chicken with Pecans and a Maple-Bourbon Glaze on top of crisp Buttermilk Waffles and Sweet and Sour Sautéed Collard Greens

Pecan Chicken and Waffle Appetizer with Sautéed Collards and Maple-Bourbon Drizzle

The Ultimate Appetizer with Southern Charm ~ Grilled Chicken with Pecans and a Maple-Bourbon Glaze on top of crisp Buttermilk Waffles and Sweet and Sour Sautéed Collard Greens

The Ultimate Appetizer with Southern Charm ~ Grilled Chicken with Pecans and a Maple-Bourbon Glaze on top of crisp Buttermilk Waffles and Sweet and Sour Sautéed Collard Greens

Ingredients

1 pound chicken breast halves, trimmed, washed and dried

1 tablespoon extra virgin olive oil, or neutral oil (expeller pressed)

1 teaspoon garlic, peeled, finely minced

2 teaspoons cajun seasoning, as spicy as you like

¼ cup pure maple syrup

1 tablespoon bourbon

1 pinch hot chile flakes

1 pinch sea salt

1 ½ tablespoons unsalted butter

⅓ cups pecans, tasted and coarsely chopped

1 recipe Karen’s Buttermilk Waffles*

1 recipe Sautéed Collard Greens**

Instructions

1

Prepare:
Karen’s Buttermilk Waffles
Sautéed Collard Greens

2

Cut each large chicken breast across the grain into 5 strips each. Marinate in the oil, garlic, cajun seasoning . Cover and refrigerate up to in day in advance.
Heat a cast irk skillet over high heat, oil a little bit and grill the chicken until strong grill marks form. Reduce heat to low, turn the pieces over,
and cook until just underdone – they will be reheated for this recipe. Add to a heatproof baking dish to fit.

3

Meanwhile, make the Maple-Bourbon Glaze:
Add the maple syrup, bourbon and a pinch of chile flakes to a small heatproof bowl. Microwave until warmed through.
Remove, and whisk in the cold butter to make a glaze.

4

Cut the chicken into bite sized appetizer pieces, approximately 24.
Add 3 tablespoons of glaze to the chicken, mix to coat. Heat the chicken until tender, and cooked through.
Place the chopped pecans in a small dish, add each chicken piece, turning to coat slightly.

5

Finish the appetizer:
1. Heat the wedges of waffles in a low over for a few minutes until just crisped. Place them on a platter.
2. Top each with a portion of sautéed collard greens.
3. Top with a piece of pecan chicken.
4. Drizzle with a little of remaining maple- bourbon glaze on each and serve.

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