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Baked Chicken with Spinach Stuffing


9 Pillsbury Dunkables frozen homestyle waffle sticks with 3 syrup cups (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)
1 tablespoon beaten egg white
1 tablespoon chopped pecans


Heat oven to 350ºF. 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, basting once halfway through and at end of cooking. Meanwhile, toast waffle sticks until golden brown 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. 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 (170ºF.) and stuffing is thoroughly heated. Serve chicken with stuffing, spooning remaining sauce in pan over chicken.

Nutritional Information:

Servings: 2
Calories: 640
Protein: 42 g
Total Fat: 22 g
Saturated Fat: 8 g
Cholesterol: 105 mg
Sodium: 1140 mg
Carbohydrates: 68 g

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