MAIN DISH

CHICKEN CORNBREAD WAFFLES

• 3/4 cup flour

In a mixing bowl, whisk the flour with the cornmeal, baking powder and salt. In a 2-cup measure, beat the egg and butter into the milk. Stir liquids into dry ingredients until blended.

Bake in a heated waffle iron until steaming stops and waffle is golden brown.

Meanwhile, heat soup with chicken and chives. Transfer waffles to plates and top with chicken mixture. Makes 4 servings.

Per serving: 393 calories (35 percent from fat), 15.2 g fat (6.8 g saturated, 4.5 g monounsaturated), 109.9 mg cholesterol, 20.1 g protein, 43 g carbohydrates, 1.5 g fiber, 1,202 mg sodium.

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