1/2 lb fried chicken tenders (3–4)
1 tablespoon fresh Italian parsley (coarsely chopped)
4 slices sharp Cheddar cheese
1/2 cup chicken gravy
2 teaspoons chipotle pepper sauce (optional)
Broil* waffles 30 seconds on each side to lightly toast. Place cheese on waffles; top with chicken.
Spoon 2 tablespoons gravy over chicken. Broil 1–2 minutes or until cheese melts and chicken is hot.
Sprinkle with parsley and 1/2 teaspoon pepper sauce. Serve.
*Since I use my stoneware I baked it instead of broiled. I just toasted the waffles first the put the cheese chicken and gravy and popped it back in the oven until warmed. We had it on whole grain waffles and it was served with sriracha sauce. I sprinkled with chipotle chili pepper powder. A friend suggested that I try that on popcorn with a little butter, so I also used the chipotle chili powder on the corn on the cob...it was so good that way! You gotta try it!
There is another version of chicken and waffles Pennsylvania Dutch recipes that use baked shredded chicken, and a few other ingredients. We're making that one next! Have fun!