Make this million-dollar chicken recipe

The Pillsbury Bake-Off contest receives tens of thousands of entries from home cooks all across the country. All of those recipes go through a rigorous judging process until there are 100 finalists, then the judges have to choose a winner. This year, the $1 million grand prize went to Anna Ginsberg for her baked chicken recipe, which she says came to her one day completely out of the blue. Ginsberg makes this baked chicken dish whenever she craves comfort food, and it happens to be one of her husband’s favorites. Here’s the recipe:

Baked Chicken and Spinach Stuffing
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Serves two


    • 9 Pillsbury® Dunkables® frozen home-style waffle sticks with 3 syrup cups
    • 2 tablespoons peach preserves
    • 1/2 teaspoon Worcestershire sauce
    • 2 bone-in, skin-on chicken breasts (about 1 pound)
    • 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-pound bag), thawed, squeezed to drain well
    • 1 tablespoon beaten egg white
    • 1 tablespoon chopped pecans


Baking 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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