Breaded Orange Glazed Chicken

READY IN: 40mins
Recipe by HokiesMom

Adopted from Kraft Magazine. A nice change of pace from the standard baked breaded chicken. Usually I don't worry about how to serve a dish but they recommended making a really light dressing and placing the chicken on a bed of spinach leaves with this dressing. It was yummy and I'm glad I took that extra step.

Top Review by TasteTester

Dinner doesn't get any easier than this, and delicious too. No chopping, fussing -- what a timesaver for a busy night. My son loves crunchy coatings, so I pressed as much coating as I could onto his piece, and put the amount called for in the recipe on mine and DH's. After they were done cooking, I tested both and much preferred the chicken without the double coating. I felt it was moister and I could taste the marmalade a lot more than my son's piece. My husband loved what he called the "tangy and spicy" taste of the dressing on the spinach -- the zesty Italian salad dressing and the orange marmalade work really well together. Thanks for sharing this great recipe that I can count on to please the family and also to get dinner on the table in a jiffy.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F
  2. Spread chicken breasts with 2 tbls of the marmalade.
  3. Empty coating mix into shallow dish and add chicken, turning to evenly coat both sides.
  4. Place chicken in a 13x9" baking dish.
  5. Bake for 25 minutes or until chicken is cooked through (180°F).
  6. Mix dressing and remaining marmalade and add to spinach; tossing to coat.
  7. Place spinach evenly on 4 serving plates.
  8. Place one chicken breast on each plate and add mandarin oranges around the edges of the plate, if desired.

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