"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Baked Chicken and Spinach Stuffing Recipe

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

Rebecca Feldman
Added: Wednesday, May 31, 2006


9 Pillsbury Dunkables frozen waffle sticks w/ 3 syrup cups
2T. peach preserves
1/2 tsp. Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 tsp. salt
1/4 tsp. pepper
1T. butter or margarine
1/2c. chopped onion (1 medium)
1/4c. chicken broth
1/2 tsp. poultry seasoning
1/2 tsp. chopped fresh sage
1T. beaten egg white
1-9oz. box Green Giant frozen spinach, thawed and drained
1T. chopped pecans

Heat oven to 350F. Spray 9" glass pie plate or 8" 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; season with salt and pepper. Spoon syrup mixture on chicken. Bake uncovered 40 to 45 minutes.
Meanwhile, toast waffle sticks. Cool slightly. Cut waffles into 3/4" cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9"x5" non-stick loaf pan; do not spray). In 10" non-stick skillet, melt butter over medium heat. Add onion, cook and stir 2 minutes, or until tender. Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten. Sprinkle with poultry seasoning and sage. Remove from heat, cool about 5 minutes. Stir in egg white and spinach.
Spoon stuffing into casserole. Sprinkle pecans on top. 20 minutes before chicken is done, place casserole in oven next to chicken. Baste chicken with syrup mixture. Bake both, uncovered, 20 to 25 minutes longer or until juice of chicken is clear (170F) and stuffing is heated through. Spoon remaining syrup mixture over chicken. Serve with stuffing.




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