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.
- 4 boneless skinless chicken breasts, halves (1.25 lbs)
- 1⁄4 cup orange marmalade, divided
- 1 (1/3 ounce) envelope Shake-n-Bake, crispy coating mix
- 1⁄4 cup zesty Italian dressing
- 6 cups baby spinach leaves
- 1 (11 ounce) can mandarin oranges, drained
Directions See How It's Made
- Preheat oven to 400°F
- Spread chicken breasts with 2 tbls of the marmalade.
- Empty coating mix into shallow dish and add chicken, turning to evenly coat both sides.
- Place chicken in a 13x9" baking dish.
- Bake for 25 minutes or until chicken is cooked through (180°F).
- Mix dressing and remaining marmalade and add to spinach; tossing to coat.
- Place spinach evenly on 4 serving plates.
- Place one chicken breast on each plate and add mandarin oranges around the edges of the plate, if desired.