Recipe by dojemi
Anna Ginsbergs, 2006 Pillsbury Bake-Off winner. An old-fashioned chicken dinner is updated for two, with a surprising ingredient that makes the spinach stuffing extra special. The Zaar computer is not recognizing '1 package' of Pillsbury Dunkables...(the recipe uses only 9 sticks, and 3 of the syrup cups from the package of dunkables).
Top Review by NorthwestGal
I guess I let the winning status of this recipe build my anticipation, because frankly, I was disappointed. It was only OK in my opinion, but certainly not worth a million dollars. I thought maybe I did something wrong, so I visited the Pillsbury site to see if I had missed something. And the average of the 100 Pillsbury reviews give this recipe only 2 1/2 stars (out of 5). So I don't think I'm too far off regarding my opinion. As for my specific comments, I think the maple syrup ovepowered the sauce. So If I make this again, I think next time I will probably reduce the amount of syrup to 2 portions (not 3) and focus on the peach preserves for flavoring and thickening up the sauce. And I (and my husband) thought the spinach stuffing smelled and tasted too similar to our regular Thanksgiving stuffing. (Maybe it just us...but it just didn't seem right to be eating Thanksgiving stuffing when it isn't even Thanksgiving!) So I would omit (or at least reduce) the sage and poultry seasoning, and maybe replace it with garlic salt and basil or something else that would flavor it nicley but not have it smell and taste so similar to our Thanksgiving stuffing. But on the positive side....it''s a very easy recipe to make, and you end up with a nice roasted chicken breast and a good side dish. All you have to do is add a buttered dinner roll or sliced garlic bread, and you have a complete meal. And it was a great way to get my kids to eat spinach.
- 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
Directions See How It's Made
- 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.