Baked Chicken and Spinach Stuffing

Recipe by dojemi
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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