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.

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.

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.

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

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