Ingredients
- 9 pillsbury® dunkables® frozen home-style waffle sticks with 3 syrup cups
- 2 tablespoon peach preserves
- 1/2 teaspoon worcestershire sauce
- 2 teaspoon 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 cup green giant® frozen cut leaf spinach (from 1-lb bag), thawed, squeezed to drain well
- 1 tablespoon beaten egg white
- 1 tablespoon chopped pecans
Preparation
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.
