Whole Grain Chicken and Waffles

Preheat the oven to 375 degrees F.  Coat a baking sheet with cooking spray. Set aside. In a small bowl, add the whole wheat flour. In a second small bowl, whisk together the egg whites and hot sauce. In a third small bowl, mix together the corn meal, salt (optional), and pepper. Slice chicken breasts lengthwise into 1-inch thick strips (this should make 15 strips). Dredge each strip in the flour (and shake off  the excess), then dip in the egg white, then coat in the corn meal, and lay on the prepared baking sheet. Once all of the chicken strips are coated, spray each strip with cooking spray on both sides.  Bake for 20 minutes. While the chicken is cooking, preheat a waffle iron according to manufacturer directions (set it to high). In a small bowl, whisk together the egg, milk, yogurt, and oil. In a large bowl, sift together the baking soda, whole wheat flour and baking powder. In another bowl, whip the egg whites to stiff peaks. Mix the wet ingredients into dry ingredients until combined. Gently fold in the whipped egg whites until combined. Cook the waffles according to your waffle iron instructions. For 4-inch square waffles, each waffle uses 1/2 cup batter. Cook the waffles until they are dark golden brown. Serve two waffles with 3 strips of chicken. Chef Tip: For an additional topping, mix 5 Tbsp 100% pure maple syrup and 1 tsp Thai chili garlic sauce (or any hot sauce) in a microwave-safe bowl. Microwave, covered, for 45 seconds. Drizzle each serving with 1 Tbsp of syrup topping. Choices/Exchanges: 3 Starch, 4 Lean Protein