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

5 from 1 vote

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

Prep Time1

Cook Time15

Resting time1

Total Time2 15

Course: Appetizer, Hors d'oeuvres

Cuisine: American, Southern

Keyword: lighened up chicken & waffles, Pecan Chicken and Waffle Appetizer

Servings: appetizers

Author: Karen Sheer a zest for life

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 seasonings (as spicy as you like)
1/4 cup pure maple syrup
1 tablespoon bourbon
1 pinch hot chili flakes
1 pinch sea salt
1 1/2 tablespoons unsalted butter I use organic
1/3 cup pecans toasted and coarsely chopped
1 recipe Karen’s Buttermilk Waffles (see recipe)
1 recipe Sautéed Collard Greens (see recipe)

Instructions

Prepare: Karen’s Buttermilk Waffles & Sautéed Collard Greens
Cut each large chicken breast across the grain into 5 strips each. Marinate in the oil, garlic, cajun seasonings. Cover and refrigerate for 1 hours, or up to in day in advance. Heat a cast iron grill pan over high heat, oil a little bit and grill the chicken until strong grill marks form over medium- high heat.
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.

Maple-Bourbon Glaze:

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

Finish the appetizer:

Cut waffles into bite sized triangles, about 1 1/2" wide. Heat the wedges of waffles in a low oven for a few minutes until just crisped. Place them on a platter.
Top each with a small portion of sautéed collard greens.
Top with a piece of pecan chicken.
Drizzle with a little of remaining maple- bourbon glaze on each - secure with a bamboo skewer and serve.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition