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Baked Chicken and Spinach Stuffing Recipe

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This recipe for Baked Chicken and Spinach Stuffing, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Derek Nutter
Added: Wednesday, June 18, 2008


9 Pillsbury Dunkables frozen home-style waffle sticks with 3 syrup cups
2 T. peach preserves
tsp. Worcestershire sauce
2 bone-in, skin-on chicken breasts
tsp. salt
tsp. pepper
1 T. butter or margarine
1 medium onion, chopped
c. chicken broth
tsp. poultry seasoning
tsp. chopped fresh sage
1 c. Green Giant frozen cut leaf spinach (from 1 lb. bag), thawed, squeeze drained
1 T. beaten egg white
1 T. chopped pecans

Heat oven to 350. Spray a 9 glass pie plate with cooking spray. In a small bowl, mix syrup cups, preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate and 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 inch cubes; set aside. Spray a 1 qt. casserole with cooking spray. In a 10 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 15-25 minutes or until juice of chicken runs clear when thickest part is cut to the bone and stuffing is thoroughly heated. Serve chicken with stuffing; spooning remaining sauce in pan over chicken.

Personal Notes:
Personal Notes:
Derek and fiance, Kristy Bovy, both enjoy this favorite recipe from last year's Pillsbury Bake-Off winner!




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