Ingredients
- 2 6-ounce chicken breasts, skin on
- 2 ripe peaches
- 2 ounce maple syrup
- 1 ounce bourbon
- 1 cup waffle batter
- 1 ounce aged, smoked cheddar cheese
- 4 ounce arugula
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 2 6-ounce chicken breasts, skin on
- 2 ripe peaches
- 2 ounce maple syrup
- 1 ounce bourbon
- 1 cup waffle batter
- 1 ounce aged, smoked cheddar cheese
- 4 ounce arugula
- 1 tablespoon cider vinegar
- 1 tablespoon olive oil
- 4 cup water
- 3 tablespoon kosher salt
- 1 tablespoon sage leaves
- 3 tablespoon sugar
- 1 tablespoon peppercorn
- 1 tablespoon fresh thyme
Preparation
Baking Directions:
Combine chicken marinade ingredients.
Place in a resealable plastic bag.
Add chicken breast to the bag and place in refrigerator for 4-8 hours and for no longer than 12 hours.
In a sauté pan, cook chicken on medium heat, starting skin side down until chicken is cooked through.
Remove from pan.
Drain all the oil from the pan.
Add the peaches to the pan, searing on both sides.
Remove pan from flame and add in bourbon.
Reduce bourbon by half and add maple syrup.
Remove from heat.
Place waffle batter in a hot waffle iron.
Before closing the top, sprinkle cubed cheddar cheese in the waffle.
Cook waffle until golden brown.
Place waffle on plate with chicken by its side.
Top waffle with maple peaches sauce.
Next to the chicken and waffle place a small amount of arugula.
Drizzle olive oil and vinegar on the arugula and serve.