1 Golden Malted® Waffle
1 4-6 oz. chicken breast pounded thin (¼ inch) and cut in half crosswise
Pinch of kosher salt
Pinch of fresh ground black pepper
¼ cup Italian seasoned breadcrumbs
¼ cup your choice grated Italian cheese (i.e. Asiago)
1 egg, lightly beaten
2 thick slices fresh mozzarella
2 thin slices ripe tomato
4 basil leaves
2 oz. balsamic reduction
Preheat oven to 350°. Season both sides of chicken breasts with salt, pepper and garlic powder. Combine breadcrumbs and cheese in shallow dish. Heat oil in large oven-proof pan over medium-high heat. (A rimmed baking sheet sprayed with cooking spray can be used also.) Dip chicken in egg; allow excess to drip off. Dredge in breadcrumbs. Place chicken in pan and quickly brown both sides for 2 minutes each. Place mozzarella on cooked chicken.
Transfer pan to over or broiler and bake until cheese melts (2-3 minutes). Remove pan from oven. Place chicken on waffle. Top with 2 slices of tomato and 3 basil leaves chiffonade-style. Drizzle balsamic reduction on top. Fold sandwich and serve.