Ingredients

• 5 cups Water or regular almond milk or a mix (I used 2c water and 3c almond milk)
• 2 cups Gluten Free Medium Cornmeal
• 2 cups Gluten Free Corn Flour
• 1 cup Sweet White Rice Flour
• 1/2 cup Egg Whites or 2 eggs, or 1/2c unsweetened applesauce for vegan version
• 1 tsp Salt
• 20 drops Vanilla Stevia or 2 TBSP sugar or honey
• 2 Tbsp Apple Cider Vinegar
• 3 Tbsp Baking Powder

• 6 cups Attune Foods Gluten Free Cornflakes
• 2 Tbsp fresh chopped Rosemary
• 2 Eggs
• 3 lbs Boneless, Skinless Chicken Breasts
• 2 Eggs or 1/2 cup Almond Milk
• Garlic Powder as needed
• Salt as needed
• Pepper as needed

Instructions

1. In a large glass bowl, combine the water, milk, cornmeal, cornflour, rice flour, egg, salt and stevia. Mix well, cover and refrigerate overnight.
2. When you're ready to cook your waffles, add the apple cider vinegar and baking powder to the batter. Heat your waffle iron and prepare the waffles according to your manufacturer's directions. These can be prepared the day before and reheated in the oven or toaster oven.

1. Preheat your oven to 350. Line 2 baking sheets with parchment paper.
2. In a food processor, grind the corn flakes and chopped rosemary to resemble a coarse meal. Don't make into a flour, make sure you leave some larger chunks. Pour your cornflakes into a bowl. In another bowl, whisks your eggs. If your chicken breasts are large, cut in half to make them fit well on your waffles. Season your chicken with garlic powder, salt and pepper. Next dip your chicken into the egg mixture and then into the cornflake mixture, press the corn flakes into the chicken so it coats well. Place the coated breasts onto prepared pans. Spray the tops of the chicken with olive oil spray. Bake 25 to 30 minutes or until the chicken reaches an internal temperature of 165 degrees.