Peach-Cream Dip



  • Combine chicken and 2/3 cup buttermilk in plastic bag. Refrigerate 2 hours or overnight.

  • Drain chicken in colander; discard buttermilk. Lightly coat baking sheet with cooking spray.

  • Heat oven to 350 degrees F.

  • Beat together remaining buttermilk, egg, mustard, salt and pepper in small bowl. Whisk in flour. Combine cornflake crumbs and Parmesan in shallow pan.

  • Dip chicken pieces in egg mixture, then cornflake crumbs to coat completely. Place chicken on prepared sheet. Mist with light coating of cooking spray.

  • Bake in 350 degree F oven 20 minutes or until chicken is no longer pink in center and coating is crispy.

Prepare Waffles:

  • Combine flour, sugar, baking soda and salt in bowl. Beat egg yolks in large bowl; stir in buttermilk. Add flour mixture to buttermilk mixture and mix just enough to blend. Stir in butter.

  • Beat egg whites in bowl until stiff but not dry peaks form. Gently fold whites into batter just to blend.

  • Make 8 waffles in waffle maker according to manufacturers directions. Stack between sheets of waxed paper on large baking sheet; keep warm in 225 degree F oven.

Prepare Dip:

  • Combine spreadable fruit and sour cream in small bowl. Makes 8 servings (eight 8-inch waffles).

Nutrition Facts

630 calories; 23 g total fat; 183 mg cholesterol; 1132 mg sodium. 78 g carbohydrates; 27 g protein;