Bake-Off® Contest 42, 2006
Austin, Texas

Baked Chicken and Spinach Stuffing

An old-fashioned chicken dinner is updated for two, with a surprising ingredient that makes the spinach stuffing extra special.

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  • prep time 35 min
  • total time 60 min
  • ingredients 15
  • servings 2
 

Ingredients

3
tablespoons maple-flavored syrup
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
4
frozen plain or buttermilk waffles
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
tablespoon beaten egg white
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, drained (about 1 cup)
1
tablespoon chopped pecans

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix syrup, preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
  • 2 Bake uncovered 40 to 45 minutes. Meanwhile, toast waffles until golden brown. 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 about 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 over top.
  • 3 Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Spoon remaining syrup mixture in pie plate over chicken. Serve chicken with stuffing.
  • 1 Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix syrup, preserves and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
  • 2 Bake uncovered 40 to 45 minutes. Meanwhile, toast waffles until golden brown. 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 about 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 over top.
  • 3 Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Spoon remaining syrup mixture in pie plate over chicken. Serve chicken with stuffing.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
8g,
8%
Trans Fat
1 1/2g
1 1/2%
),
Cholesterol
105mg
105%;
Sodium
1140mg
1140%;
Total Carbohydrate
68g
68%
(Dietary Fiber
5g
5%
  Sugars
28g
28%
),
Protein
42g
42%
;
% Daily Value*:
Vitamin A
210%;
Vitamin C
6%;
Calcium
15%;
Iron
35%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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