• Heat oven to 425°. Spread popcorn chicken on a large rimmed baking sheet. Bake at 425° for 20 minutes, turning once. During the last 5 minutes, add mini Eggo waffles directly to oven rack. Remove chicken from oven and increase temperature to broil. Broil waffles 1 minute to toast until lightly browned. Spread 1/2 tsp peach preserves each on 16 of the waffles and 1/2 tsp honey mustard on each of the 16 remaining waffles. Place each chicken piece between a preserves- and a mustard-coated waffle. Secure each with a toothpick.


Nutrition Facts

94 calories; 4 g total fat; 12 mg cholesterol; 180 mg sodium. 12 g carbohydrates; 3 g protein;