Ingredients

• 12 oz Chicken Breast boneless, skinless, cut into 4 equal pieces
• 1 cup Almond Milk unsweetened
• 1 Tbsp Cider Vinegar
• 1/4 cup Gluten Free All Purpose Baking Flour
• 1/2 tsp Chili Powder
• 1 Egg White
• 1 cup Erewhon Corn Flakes Cereal

• 1 cup Almond Flour
• 1 Tbsp Arrowroot Starch
• 1 tsp Baking Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Ground Cinnamon
• 2 Eggs
• 1/2 cup Sweet Potato cooked, mashed
• 1/2 cup Almond Milk unsweetened
• 1 Tbsp Maple Syrup

Instructions

1. Place chicken in a medium bowl. Whisk together almond milk and cider vinegar and pour over chicken. Cover and refrigerate for 30 - 60 minutes.
2. Preheat oven to 375°F. Set a wire rack on top of a rimmed baking sheet and mist with cooking spray.
3. Measure the flour and chili powder into a medium zip-top plastic bag and shake to combine. Place the egg white in a small bowl. Grind the cereal into a coarse meal using a small food processor and pour the crumbs onto a plate.
4. Remove all of the chicken from the milk and place in the bag with the flour. Shake until the chicken is fully coated. Dip each piece of chicken in the egg white and then roll in the cornflake crumbs. Transfer to the baking rack.
5. Bake for 17 - 20 minutes, until lightly browned on the outside and no longer pink inside.

1. Mist waffle iron with cooking spray and preheat according to manufacturer's directions.
2. In a medium bowl, whisk together the almond meal, arrowroot, baking powder, salt and cinnamon.
3. In a separate bowl or large glass measuring cup, whisk the eggs, sweet potato, almond milk and syrup. Pour the wet ingredients over the dry ingredients and mix well.
4. Spoon batter evenly into waffle iron. Close the waffle iron and cook for 10 - 12 minutes, or until waffles are crisp on the outside and cooked through.
   
   
   
   Waffles may be kept in a warm oven until ready to serve.
5. To serve, place one waffle on each of four plates and top with one piece of chicken. Serve with maple syrup.