Ingredients:
9 pillsbury dunkables homestyle frozen waffle sticks
pancake syrup, 3 cups from the package
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 1 tablespoon margarine
1/2 cup chopped onions ( 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 chopped spinach, thawed, squeezed to drain well ( from 1-lb bag)
1 tablespoon beaten egg whites
1 tablespoon chopped pecans
Directions:
Heat oven to 350F.
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 9×5-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.
Servings: 2
Time preparation: 20 min.
Time total: 70 min.