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
Chef
Nigel Palmer
In Your Box (serves 2)
- 2 Garlic Cloves
- 1 Granny Smith Apple
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2 Belgian Waffles
- 6 fl. oz. Canola Oil
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2⅘ fl. oz. Breakfast Syrup
- ¼ tsp. Red Pepper Flakes
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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.
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Nutrition (per serving)
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Calories855
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Carbohydrates80g
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Fat39g
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Protein45g
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Sodium1737mg
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
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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.
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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.
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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.
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4 Toast the Waffle
Place waffles on prepared baking sheet. Toast in hot oven until warmed through and crispy, 3-4 minutes.
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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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