Baked Chicken and Spinach Stuffing

Categories: Poultry- Chicken

Ingredients

• 9 Pillsbury Dunkables frozen home-style waffle sticks with 3 syrup cups (from 1lb. 1.3 oz. box)
• 2 Tbsp. peach preserves
• 1/2 tsp. Worcestershire sauce
• 2 bone-in skin-on chicken breasts (1 lb.)
• 1/4 tsp. salt
• 1/4 tsp. ground black pepper
• 1 Tbsp. butter or margarine
• 1/2 cup chopped onion
• 1/4 cup chicken broth
• 1/2 tsp. poultry seasoning
• 1/2 tsp/ chopped fresh sage
• 1 1/2 cups frozen cut-leaf spinach, thawed, squeezed to drain well
• 1 Tbsp. egg white, beaten
• 1 Tbsp. chopped pecans

Directions

1. Heat oven to 350 degrees. Spray 9-inch glass pie plate, or 8-inch square pan with cooking spray.

2. In small bowl, mix contents of syrup cups from waffles, the peach preserves and Worcestershire

3. sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken. Bake, uncovered, 25 minutes.

4. Meanwhile, toast waffle sticks as directed on box. Cool slightly, about 2 minutes. Cut waffles into 3/4 inch cubes. set aside. Coat 1-quart casserole with cooking spray (or use 9 × 5 nonstick loaf pan; do not spray).

5. In 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.

6. Spoon stuffing into casserole; place in oven with chicken. Bake, uncovered, 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to the bone (170 degrees) and stuffing is thoroughly heated. Serve chicken with stuffing, spooning remaining sauce in pan over chicken.

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