Cheesy Potato Leek Waffles w/Italian Crusted Chicken & Gravy

Cheesy Potato Leek w/Italian Crusted Chicken and Gravy
Cheesy Potato Leek Waffles w/Italian Crusted Chicken and Gravy

There is a constant chill in the air here in Pennsylvania…so we are all searching for something comforting…warm and delicious.  What would be in the comfort food category?  What is better than chicken and waffles?  Instead of fried chicken, I make a healthier baked option that tastes just like it.  I bathe the chicken in greek yogurt and then Italian breadcrumbs.  You can sear it in the pan and then bake it, but I bake it from start to finish.

I finish it with a very simple, thick, chicken gravy.  All you need is some chicken broth, salt and pepper and corn starch.  Corn starch thickens up any broth, etc and when this mixture is reduced, you smother the waffles and chicken with it…and it’s healthy too!  There is no need for butter or any extra fat or sugar.

Waffle irons are so hot right now.  Many chefs and home cooks are putting mac and cheese in it…grilled cheese, zucchini…you name it!  You can google some of your favorite healthy ingredients and put it all in the waffle maker and make a tasty snack, breakfast, lunch or dinner.  One of the secrets to bind it all together to make the waffle is to add an egg or two.  I thought…why not take potato leek soup and change it into a waffle?  As you bite into the waffle, you can taste the cheesy flavor with the potato and slight “onion” flavor of the leeks and it is soaked in the rich chicken gravy.  The chicken is surrounded by the Greek yogurt covering…making it tender and juicy inside.  It is a comforting and healthy meal..and it’s colorful too!!!

Cheesy Potato Leek Waffles w/Italian Crusted Chicken and Gravy


2 medium red potatoes (grated and not peeled)

¾ cup all purpose flour

½ cup leek (slice with a mandolin using the white/light greenish part of the leek)

1 tsp baking powder

1 tbsp sugar

½ tsp sea salt

2 eggs

½ cup almond milk

½ cup mozzarella

½ cup sharp cheddar

3 tbsp butter

parsley (chopped for a garnish)

Italian Chicken

1 cup Italian breadcrumbs

3 chicken breast cutlets

1 ½ cups Greek yogurt

2 tbsp olive oil

salt and pepper (if desired)


1 cup chicken broth

1-2 tbsp corn starch

salt & pepper

Preheat the oven to 350 degrees.

Preheat the waffle iron.

Place breadcrumbs in one bowl and the Greek yogurt in the other bowl. Dip each cutlet in the yogurt, then the breadcrumbs. Place on a rack on a cookie sheet (or any cookware of your choice), drizzle the top with olive oil and place it in the oven. Cook until the temperature reaches 165 degrees in the middle.

In a bowl, grate the potatoes. Place the potatoes in a kitchen towel, paper towel or cheese cloth and squeeze it to remove the excess liquid. Place it back in the bowl and add the flour, baking powder, and salt. Add the eggs, sugar, almond milk, mozzarella, cheddar, onions, and butter. Mix everything together.

Take 1/3 cup of the waffle mixture and place it in the oiled waffle maker. Cook it about 2.5 minutes each or until it is golden brown.

In a cup, wisk the corn starch with the chicken broth until it is dissolved and there are no lumps. Place it in a hot sauce pan on the stove and mix it, then cover it for a few minutes. Allow it to reduce and thicken.

Place the waffle on the plate, then place the chicken next to it. Drizzle the chicken gravy on top of the meal and sprinkle the parsley on top! Color it with love! <3

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