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
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Stem and mince rosemary.
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.
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.
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.
Toast the Waffle
Place waffles on prepared baking sheet.
Toast in hot oven until warmed through and crispy, 3-4 minutes.
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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