Spread chicken with 2 Tbsp. marmalade. Empty coating mix into shallow dish. Add chicken; turn to evenly coat both sides of each breast. Place in 13x9-inch baking dish.
Bake 25 min. or until chicken is done (165ºF).
Mix dressing and remaining marmalade. Add to spinach; toss to coat. Place on 4 serving plates. Top spinach on each plate with 1 sliced chicken breast and 1/4 of the oranges.
Substitute apricot preserves for the orange marmalade.
Not only does the orange add great flavor and color to this great-tasting salad, but it's also an excellent source of vitamin C. And as a bonus, the spinach is rich in vitamin A.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 40g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 4 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.