I made it after seeing it on Oprah recently. A cooking mom won a million dollars for coming up with this very simple recipe that used two Pillsbury products. It was pretty good. The waffles in the stuffing were nice and chewy, and had a savory chicken flavor. But I wasn't extatic about the chicken itsself, which had a sweet peach flavor. Almost ironic, isn't it? Maybe it just wasn't as good because I accidently bought skinless chicken breasts. If you make this, try to ONLY use 1/4 cup chicken broth. People posting back to review this recipe on Oprah's website seemed to think the waffles were too soggy, but mine were just right. Thats because I only added the tiny bit of chicken broth needed for flavoring. I think the chicken broth for flavor, not binding or moistening, so you only need to add 1/4 cup! My guess is that most people with soggy stuffing were of the Racheal Ray cooking generation and just "eyeballed" it.
Here's the recipe from pillsbury.com/bakeoff.
Although Pillsbury products are listed here, you can use any brand.
9 Pillsbury® Dunkables® frozen homestyle waffle sticks with 3 syrup cups (from 1 lb.-1.3-oz. box)
2 tablespoons peach preserves
1/2 teaspoon Worcestershire sauce
2 bone-in skin-on chicken breasts (1 lb.)
1/4 teaspoon salt
1/4 teaspoon pepper
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) Green Giant® frozen spinach, thawed and drained, or 1 1/2 cups Green Giant® frozen cut leaf spinach (from 1 lb. bag)
1 tablespoon chopped pecans
Heat oven to 350°F. Spray 9-inch glass pie plate or 8-inch square pan with cooking spray. In small bowl, mix contents of syrup cups from waffles, the 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 waffle sticks until golden brown. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray 1-quart casserole with cooking spray (or use 9x5-inch nonstick loaf pan; do not spray). In 10-inch nonstick skillet, melt butter over medium heat. Add onion, cook and stir 2 minutes or until tender. 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.
Twenty minutes before chicken is done, place casserole in oven next to chicken in pie plate. Spoon syrup mixture in pie plate over chicken. 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 from pie plate over chicken. Serve chicken with stuffing.