Baked Chicken and Spinach Stuffing

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).

• Ready In: 1 hr 10 mins
• Serves: 2

Ingredients

• 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

1. Heat oven to 350°.
2. Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
3. In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
4. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
5. Spoon syrup mixture over chicken.
6. Bake uncovered for 25 minutes.
7. Meanwhile, toast waffle sticks as directed on box.
8. Cool slightly, about 2 minutes.
9. Cut waffles into 3/4-inch cubes; set aside.
10. Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
11. In a 10-inch nonstick skillet, melt butter over medium heat.
12. Add onion; cook and stir 2 minutes or until tender.
13. Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
14. Sprinkle with poultry seasoning and sage.
15. Remove from heat; stir in spinach.
16. Cool about 5 minutes.
17. Stir in egg white and pecans.
18. Spoon stuffing into casserole; place in oven with chicken.
19. 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.
20. Serve chicken with stuffing, spooning remaining sauce in pan over chicken.