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Baked Chicken and Spinach Stuffing

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“Anna Ginsbergs, 2006 Pillsbury Bake-Off winner. An old-fashioned chicken dinner is updated for two, with a surprising ingredient that makes the spinach stuffing extra special. The Zaar computer is not recognizing '1 package' of Pillsbury Dunkables...(the recipe uses only 9 sticks, and 3 of the syrup cups from the package of dunkables).”
READY IN:
1hr 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°.
  2. Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
  3. In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
  4. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
  5. Spoon syrup mixture over chicken.
  6. Bake uncovered for 25 minutes.
  7. Meanwhile, toast waffle sticks as directed on box.
  8. Cool slightly, about 2 minutes.
  9. Cut waffles into 3/4-inch cubes; set aside.
  10. Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
  11. In a 10-inch nonstick skillet, melt butter over medium heat.
  12. Add onion; cook and stir 2 minutes or until tender.
  13. Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
  14. Sprinkle with poultry seasoning and sage.
  15. Remove from heat; stir in spinach.
  16. Cool about 5 minutes.
  17. Stir in egg white and pecans.
  18. Spoon stuffing into casserole; place in oven with chicken.
  19. 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.
  20. Serve chicken with stuffing, spooning remaining sauce in pan over chicken.

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