Easy:
****Tasty:
****This is the $1 Million winning recipe from the most recent
Pillsbury Bake-Off, with some minor adjustments. The original recipe calls for peach preserves - neither John nor I like peaches, so I changed it to blackberry. I imagine you could use any kind you like. The other change I made was that I accidentally bought french toast Dunkables instead of waffle. It tasted fine to us!
Baked Chicken and Spinach Stuffing 3 tablespoons maple syrup
2 tablespoons blackberry preserves (or whatever flavor preserves you prefer)
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts
salt and pepper to taste
9 frozen french toast sticks or homestyle waffle sticks
1 tablespoon butter or margarine
1 medium onion, chopped
1/4 cup chicken broth
1/2 teaspoon poultry seasoning
1/2 teaspoon chopped fresh sage
1 tablespoon beaten egg white
1 box frozen spinach, thawed, drained
1 tablespoon chopped pecans
Heat oven to 350°. Spray glass baking dish 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. Bake uncovered 40 to 45 minutes.
Meanwhile, toast Dunkables until golden brown. Cool slightly, about 2 minutes. Cut into 3/4-inch cubes; set aside. In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in Dunkables pieces and broth, breaking up 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 loaf pan. Sprinkle pecans over top.
Twenty minutes before chicken is done, place stuffing in oven. Spoon syrup mixture from bottom of baking dish over chicken. Bake chicken and stuffing uncovered 20 to 25 minutes longer or until chicken reaches an internal temperature of 170°F. Spoon remaining syrup mixture over chicken. Serve chicken with stuffing.
(adapted from
Pillsbury Bake-Off Winner)
