Meal Kit

Rosemary Chicken and Waffles

with Granny Smith syrup

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 1 Granny Smith Apple
  • Info
    2 Belgian Waffles
  • 6 fl. oz. Canola Oil
  • Info
    2⅘ fl. oz. Breakfast Syrup
  • ¼ tsp. Red Pepper Flakes
  • Info
    ½ cup Chicken Breading
  • 1 Rosemary
  • 2 Boneless Skinless Chicken Breasts

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1 Medium Non-Stick Pan

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Stem and mince rosemary. Mince garlic. Peel apple, quarter, and remove core. Cut into ¼" dice. Pat chicken breasts dry. Place chicken in a freezer bag or cover with plastic wrap and pound to an even ½"-¾" thickness. Season both sides with a pinch of pepper. Place breading in a mixing bowl. Dip chicken in breading, covering completely and shaking off excess. Set aside on a plate. Add ¾ cup water to breading and stir until smooth.

  2. 2

    Make the Sauce

    Place a medium pan over medium-high heat and add 1 tsp. olive oil. Add apple to hot pan and stir often until lightly browned, 2-4 minutes. Add garlic and cook until aromatic, 30 seconds. Remove from burner. Stir in breakfast syrup, rosemary, and red pepper flakes (to taste). Remove sauce to a bowl and set aside.

  3. 3

    Batter and Fry Chicken

    Line a plate with a paper towel Place a medium non-stick pan over medium heat and add canola oil. Let oil heat, 1-2 minutes. Test oil temperature by adding a pinch of breading to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Dip chicken in breading-water mixture and coat both sides, allowing excess to drip off. Carefully, add chicken to hot oil and cook until chicken reaches a minimum internal temperature of 165 degrees, 4-6 minutes per side. Remove to towel-lined plate.

  4. 4

    Toast the Waffle

    Place waffles on prepared baking sheet. Toast in hot oven until warmed through and crispy, 3-4 minutes.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, placing chicken on waffle and pouring syrup on top. Bon appétit!

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