Ingredients for Baked Chicken And Spinach Stuffing
- 9 frozen waffle sticks
- 3 tablespoons pancake syrup
- 1 tablespoon preserves
- 1 teaspoon Worcestershire sauce
- 2 chicken breasts (about 6 oz each)
- salt, to taste
- pepper, to taste
- 2 tablespoons butter
- 1/2 cup chopped onion
- 1/2 cup chicken broth
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon dried sage
- 5 ounces frozen spinach, thawed and squeezed dry
- 1 egg white
- 1/4 cup chopped pecans
- cooking spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Chicken And Spinach Stuffing? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Baked Chicken And Spinach Stuffing
- Preheat oven to 350°F (175°C).
- Spray a 9-inch glass pie plate or 8-inch square baking pan with cooking spray.
- In a small bowl, whisk together 3 tablespoons of syrup from Pillsbury Dunkables, 1 tablespoon preserves (your choice!), and 1 teaspoon Worcestershire sauce.
- Place chicken breasts (2, about 6 oz each), skin-side up, in the prepared pie plate.
- Season chicken generously with salt and pepper.
- Spoon the syrup mixture evenly over the chicken.
- Bake uncovered for 25 minutes.
- Meanwhile, toast 9 Pillsbury Dunkables waffle sticks according to package directions.
- Let cool slightly (about 2 minutes).
- Cut the cooled waffle sticks into 3/4-inch cubes.
- Set aside.
- Spray a 1-quart casserole dish with cooking spray.
- Melt 2 tablespoons of butter in a 10-inch nonstick skillet over medium heat.
- Add 1/2 cup chopped onion.
- Cook and stir for 2 minutes, or until tender.
- Add the waffle cubes, 1/2 cup chicken broth, and stir gently to combine, breaking up any large pieces of waffle.
- Stir in 1/2 teaspoon poultry seasoning and 1/4 teaspoon dried sage.
- Remove from heat.
- Stir in 5 oz fresh spinach (chopped).
- Cool for about 5 minutes.
- Stir in 1 egg white and 1/4 cup chopped pecans.
- Spoon the stuffing mixture into the prepared casserole dish.
- Place the casserole dish in the oven with the chicken.
- Bake uncovered for 15-25 minutes, or until the chicken juices run clear when the thickest part is cut to the bone and the stuffing is heated through.
- Serve the chicken immediately with the stuffing, spooning any remaining pan juices from the chicken over the top.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
51g
Fat
41g
Carbs
8g
