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1
Heat oven to 350u00b0.
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2
Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray.
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3
In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce.
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4
Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
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5
Spoon syrup mixture over chicken.
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6
Bake uncovered for 25 minutes.
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7
Meanwhile, toast waffle sticks as directed on box.
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8
Cool slightly, about 2 minutes.
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9
Cut waffles into 3/4-inch cubes; set aside.
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10
Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray).
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11
In a 10-inch nonstick skillet, melt butter over medium heat.
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12
Add onion; cook and stir 2 minutes or until tender.
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13
Stir in waffle pieces and broth, breaking up and moistening waffle pieces.
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14
Sprinkle with poultry seasoning and sage.
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15
Remove from heat; stir in spinach.
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16
Cool about 5 minutes.
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17
Stir in egg white and pecans.
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18
Spoon stuffing into casserole; place in oven with chicken.
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19
Bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170u00b0F) and stuffing is thoroughly heated.
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20
Serve chicken with stuffing, spooning remaining sauce in pan over chicken.
