Pecan-Crusted Chicken Waffle Sandwiches

• 4 boneless skinless chicken breast halves (5 ounces each)
• 1 large egg
• 1/2 cup plus 1/3 cup maple syrup, divided
• 1 cup finely chopped pecans
• 2/3 cup dry bread crumbs
• 3/4 teaspoon plus 1/8 teaspoon salt, divided
• 1/2 teaspoon plus 1/8 teaspoon pepper, divided
• 1/4 cup canola oil
• 1/4 cup spicy brown mustard
• 1 tablespoon white wine vinegar
• 8 frozen waffles, toasted

1. Flatten chicken to 1/2-in. thickness. In a shallow bowl, whisk egg and 1/2 cup syrup. In another shallow bowl, combine the pecans, bread crumbs, 3/4 teaspoon salt and 1/2 teaspoon pepper. Dip chicken in egg mixture, then coat with pecan mixture.
2. In a large skillet over medium heat, cook chicken in oil in batches for 5-6 minutes on each side or until no longer pink. Meanwhile, combine the mustard, vinegar and remaining syrup, salt and pepper.
3. Drizzle 1 tablespoon sauce mixture over each of four waffles; top with chicken and drizzle with remaining sauce mixture. Top with remaining waffles.

chicken breast halves, egg, maple syrup, pecans, bread crumbs, salt, pepper, canola oil, brown mustard, white wine vinegar, frozen waffles

Taken from www.tasteofhome.com/recipes/pecan-crusted-chicken-waffle-sandwiches/ (may not work)