What happens when you skip the bread and press chicken breast straight into a waffle maker? According to Sydney recipe creator Victoria Minell, you get a Chicken Waffle Caesar Sandwich – crispy, high-protein and seriously clever. The recipe comes from her debut cookbook, High-Protein Recipes by Victoria, which brings together 100 of her fresh, fun takes on everyday ingredients, from her viral sushi muffins to brand-new creations. Published on 1 September, the book is Victoria’s latest chapter in her mission to make high-protein, low-cal cooking feel anything but boring. As she puts it, this recipe started with a simple “what if” and turned into a full-blown obsession.
INGREDIENTS
350 g chicken breast fillet
1 egg
1 teaspoon paprika
1 teaspoon garlic salt
3 tablespoons grated parmesan
30 g (1⁄2 cup) roughly chopped cos lettuce
70 ml Caesar-style dressing
2 rashers shortcut bacon
INSTRUCTIONS
Boil the chicken breast for 10 minutes until fully cooked through. Remove, pat dry and shred using two forks or in a food processor.
In a bowl, combine the shredded chicken, egg, paprika, garlic salt and 2 tablespoons of the parmesan. Spoon the mixture into a preheated wale maker and cook for about 8 minutes, or until golden and crispy. (Depending on the size of your wale maker, there may be leftover mixture.)
Meanwhile, toss the lettuce with half the Caesar dressing. Cook the bacon in a frying pan over high heat for about 8–10 minutes or until crispy, or cooked to your liking.
Build your sandwich. Layer one chicken wale with lettuce, bacon, the remaining parmesan and Caesar dressing. Top with the second chicken wale.
Slice down the middle and enjoy warm
High-Protein Recipes by Victoria Minell, published by Macmillan Australia, RRP: $44.99, photography by Rob Palmer.
