4 skinned & boned chicken breast halves, flattened
1/4 tsp. salt
1/4 tsp. fresh ground pepper
1 1/2 tbsp. olive oil
12 oz. fresh spinach
2 lg. navel oranges (peeled) cut into 8 rounds

ROSEMARY ORANGE DRESSING:

1/3 c. fresh orange juice
2 tbsp. red wine vinegar
1 tsp. granulated sugar
3/4 tsp. salt
3/4 tsp. crumbled dried rosemary leaves
1/2 tsp. lemon juice
1/4 tsp. fresh ground pepper
4 drops hot pepper sauce
Beat in 1/4 cup olive oil

Prepare dressing. Season both sides of chicken with salt and pepper. Cook in oil about 5 minutes, turning once. Remove to cutting board. Cover with foil to keep warm. Let stand 3 minutes. Toss spinach with 1/4 cup dressing and arrange on 4 plates. Slice chicken crosswise into 1/2 inch slices. Arrange on spinach; sprinkle with carving juices. Garnish with oranges. Pour remaining dressing over chicken and fruit. 4 servings - 318 calories.