Chicken and Pancakes

Pancakes are not just for breakfast.
Enjoy them with crispy pieces of chicken in this savory sandwich.

Servings: 24

Ingredients

4 1/2 cups (6 oz) Baking Mix
1 tsp Pepper
3 lb Boneless skinless chicken breast, cut into 1 inch pieces
1 1/2 cups (10 1/2 oz) Vegetable Oil
48 each (1.85 lb) Kellogg's® Eggo® Buttermilk pancakes
3 cups (24 oz) Skim Milk
1 1/2 cups (12 oz) Honey
Chives (optional)

Ingredients

4 1/2 cups (6 oz) Baking Mix
1 tsp Pepper
3 lb Boneless skinless chicken breast, cut into 1 inch pieces
1 1/2 cups (10 1/2 oz) Vegetable Oil
48 each (1.85 lb) Kellogg's® Eggo® Buttermilk pancakes
3 cups (24 oz) Skim Milk
1 1/2 cups (12 oz) Honey
Chives (optional)

Directions

1. In shallow dish stir together baking mix and pepper.
2. Dip chicken pieces in milk. Roll in baking mix mixture, lightly coating chicken pieces on all sides.
3. In small nonstick skillet heat oil over medium heat. Add chicken pieces. Cook for 4-6 minutes or until browned and chicken is no longer pink and internal temperature of 165 deg F, turning as necessary to brown all sides.
4. Meanwhile, prepare Kellogg's Eggo Buttermilk pancakes according to package directions.
5. Top each pancake with 3 chicken pieces. Drizzle with honey. Sprinkle with chives (if desired).

Directions

1. In shallow dish stir together baking mix and pepper.
2. Dip chicken pieces in milk. Roll in baking mix mixture, lightly coating chicken pieces on all sides.
3. In small nonstick skillet heat oil over medium heat. Add chicken pieces. Cook for 4-6 minutes or until browned and chicken is no longer pink and internal temperature of 165 deg F, turning as necessary to brown all sides.
4. Meanwhile, prepare Kellogg's Eggo Buttermilk pancakes according to package directions.
5. Top each pancake with 3 chicken pieces. Drizzle with honey. Sprinkle with chives (if desired).