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, red pepper flakes (to taste), and a pinch of salt. Remove sauce from pan 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 flour 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!