Just Peachy Chicken with Spinach Stuffing**
3 tablespoons maple-flavored syrup
2 tablespoons Classic Delectables Woozy 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 homestyle 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) frozen spinach, thawed, drained (about 1 cup)
1 tablespoon chopped pecans
step 1 : Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray.
step 2 : In small bowl, mix syrup, preserves and Worcestershire sauce.
step 3 : Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken.
step 4 : Place chicken in oven, set timer for 20 minutes.
step 5 : While chicken is baking, toast waffles until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside.
step 6 : Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray).
step 7 : In 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender.
step 8 : 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.
step 9 : When chicken timer rings, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken.
step 10 : 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.
**this recipe was adapted from a recipe found at www.smuckers.com