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Baked Chicken and Spinach Stuffing
An old-fashioned chicken dinner is updated for two, with a surprising ingredient that makes the spinach stuffing extra special.
Bake-Off® 42 (Orlando, 2006)
9 Pillsbury® Dunkables® frozen homestyle waffle sticks with 3 syrup cups (from 1 lb 1.3-oz box)
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 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 cut leaf spinach (from 1-lb bag), thawed, squeezed to drain well
1 tablespoon beaten egg white
1 tablespoon chopped pecans
1. Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of 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 25 minutes.
2. Meanwhile, toast waffle sticks as directed on box. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). 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.
3. 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 bone (170°F) and stuffing is thoroughly heated. Serve chicken with stuffing, spooning remaining sauce in pan over chicken.