Just a bit of warm honey and chopped fresh chives liven up these fried-chicken-topped mini pancakes.
- 3 Tbsp. baking mix
- Dash pepper
- 2 ounces boneless, skinless chicken breast, cut into 3 pieces
- 2 Tbsp. milk
- 1 Tbsp. vegetable oil
- 3 KELLOGG'S® EGGO® Minis Buttermilk pancakes
- 1 Tbsp. honey
- Chopped fresh chives (optional)
In shallow dish stir together baking mix and pepper. Dip chicken pieces in milk. Roll in baking mix mixture, lightly coating chicken pieces on all sides. In small nonstick skillet heat oil over medium heat. Add chicken pieces. Cook for 3 to 5 minutes or until browned and chicken is no longer pink, turning as necessary to brown all sides.
Meanwhile, prepare KELLOGG’S EGGO Minis Buttermilk pancakes according to package directions.
Top each pancake with chicken piece. Drizzle with honey. Sprinkle with chives (if desired).