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Recipe: Baked Chicken And Spinach Stuffing
Similar Categories: Baked, Chicken, Spinach, Stuffing
9 frozen homestyle waffle sticks with 3 syrup
cups (from 1 lb 1.3-oz box)
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 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 1/2 cups Green GiantE frozen cut leaf spinach (from 1-lb bag),
thawed, squeezed to drain well
1 tablespoon beaten egg white
1 tablespoon chopped pecans
Heat oven to 350F. Spray 9-inch glass pie plate or 8-inch 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; sprinkle with salt and pepper. Spoon syrup
mixture over chicken. Bake uncovered 25 mins.Meanwhile, toast waffle
sticks as directed on box. Cool slightly, about 2 mins.Cut waffles into
3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray
(or use 9x5-inch nonstick loaf pan; dont spray). In 10-inch nonstick
skillet, melt butter over medium heat. Add onion; cook and stir 2 mins
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 mins. Stir in egg white
and pecans.Spoon stuffing into casserole; place in oven with chicken.
Bake uncovered 15 to 25 mins or until juice of chicken is clear when
thickest part is cut to bone (170F) and stuffing is thoroughly
heated. Serve chicken with stuffing, spooning remaining sauce in pan
over chicken.
2 servings
cups (from 1 lb 1.3-oz box)
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 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 1/2 cups Green GiantE frozen cut leaf spinach (from 1-lb bag),
thawed, squeezed to drain well
1 tablespoon beaten egg white
1 tablespoon chopped pecans
Heat oven to 350F. Spray 9-inch glass pie plate or 8-inch 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; sprinkle with salt and pepper. Spoon syrup
mixture over chicken. Bake uncovered 25 mins.Meanwhile, toast waffle
sticks as directed on box. Cool slightly, about 2 mins.Cut waffles into
3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray
(or use 9x5-inch nonstick loaf pan; dont spray). In 10-inch nonstick
skillet, melt butter over medium heat. Add onion; cook and stir 2 mins
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 mins. Stir in egg white
and pecans.Spoon stuffing into casserole; place in oven with chicken.
Bake uncovered 15 to 25 mins or until juice of chicken is clear when
thickest part is cut to bone (170F) and stuffing is thoroughly
heated. Serve chicken with stuffing, spooning remaining sauce in pan
over chicken.
2 servings
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