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Baked Chicken and Spinach Stuffing

(123)
  69 reviews
  • 35 min prep time
  • 60 min total time
  • 15 ingredients
  • 2 servings
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An old-fashioned chicken dinner is updated for two, with a surprising ingredient that makes the spinach stuffing extra special.

Bake-Off® Contest 42, 2006
Anna Ginsberg
Austin, Texas

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

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
% Daily Value
Total Fat
22g
34%
Saturated Fat
8g
40%
Trans Fat
1 1/2g
Cholesterol
105mg
35%
Sodium
1140mg
47%
Total Carbohydrate
68g
23%
Dietary Fiber
5g
20%
Protein
42g
42%
% Daily Value*:
Vitamin A
210%
210%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
35%
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 Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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