BAKED CHICKEN AND SPINACH STUFFING

Baked Chicken and Spinach Stuffing image

Provided by dojemi

Categories < 4 Hours

Time 1h10m

Yield 2 serving(s)

Number Of Ingredients 15

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9 pillsbury dunkables homestyle frozen waffle sticks
pancake syrup, 3 cups from the package
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb)
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or 1 tablespoon margarine
1/2 cup chopped onion (1 medium)
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 1/2 cups green giant frozen chopped spinach, thawed, squeezed to drain well (from 1-lb bag)
1 tablespoon beaten egg white
1 tablespoon chopped pecans

Steps:

Heat oven to 350°.
Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
Spoon syrup mixture over chicken.
Bake uncovered for 25 minutes.
Meanwhile, toast waffle sticks as directed on box.
Cool slightly, about 2 minutes.
Cut waffles into 3/4-inch cubes; set aside.
Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
In a 10-inch nonstick skillet, melt butter over medium heat.
Add onion; cook and stir 2 minutes or until tender.
Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
Sprinkle with poultry seasoning and sage.
Remove from heat; stir in spinach.
Cool about 5 minutes.
Stir in egg white and pecans.
Spoon stuffing into casserole; place in oven with chicken.
Bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated.
Serve chicken with stuffing, spooning remaining sauce in pan over chicken.