Chicken and Waffle Breakfast Sandwich

Tender, crispy chicken, eggs, Kickin’ Bourbon Molasses Glaze, cinnamon butter, and bacon served between two Belgian waffles.


Serves 2

3 oz Sweet Baby Ray's Kickin’ Bourbon Molasses Wing Sauce & Glaze
1 ea Chicken Breast, Breaded, Fried, Cut in Half
2 ea Eggs, Cooked to Desired Doneness
2 ea Bacon Slices, Thick Cut, Cooked
1 ea Belgium Waffle, Cut into 4 Quarters
2 oz Cinnamon Butter (recipe below)
Cinnamon Butter 1 lb Unsalted Butter
2 tsp Cinnamon

Cinnamon Butter: Let the butter come to room temperature. Place the butter and cinnamon in a food processor and blend well until the cinnamon is fully incorporated. Either roll in plastic wrap or place in a container and refrigerate until needed. Chicken and Waffle Breakfast Sandwich: On the bottom quarter of the waffle place half the chicken breast topped with the egg, 1 slice of bacon, drizzle of Kickin Bourbon Molasses Glaze, top with another quarter of waffle, 1oz cinnamon butter and a drizzle of more Kickin Bourbon Molasses Glaze. Repeat to make a second sandwich. Serve.