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1
Heat oven to 350F Spray 9-inch glass pie plate or 8-inch square pan with cooking spray.
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2
In small bowl, mix syrup, preserves and Worcestershire sauce.
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3
Place chicken, skin side up, in pie plate; sprinkle with salt and pepper.
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4
Spoon syrup mixture over chicken.
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5
Bake uncovered 40 to 45 minutes.
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6
Meanwhile, toast waffles until golden brown.
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7
Cool slightly, about 2 minutes.
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8
Cut waffles into 3/4-inch cubes; set aside.
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9
Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray).
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10
In 10-inch nonstick skillet, melt butter over medium heat.
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11
Add onion; cook and stir about 2 minutes or until tender.
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12
Stir in waffle pieces and broth, breaking up waffle pieces slightly to moisten.
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13
Sprinkle with poultry seasoning and sage.
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14
Remove from heat; cool about 5 minutes.
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15
Stir in egg white and spinach.
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16
Spoon stuffing into casserole.
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17
Sprinkle pecans over top.
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18
Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate.
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19
Spoon syrup mixture in pie plate over chicken.
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20
Bake chicken and stuffing uncovered 20 to 25 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170F) and stuffing is thoroughly heated.
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21
Spoon remaining syrup mixture in pie plate over chicken.
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22
Serve chicken with stuffing.
