ZESTY CITRUS CHICKEN

ZESTY CITRUS CHICKEN image

Yield 6 Servings

Number Of Ingredients 13

Previous Next

6 limes
1/2 cup fresh lemon juice (about 4 lemons)
6 (6-ounce) skinless, boneless chicken breast halves
1/3 cup all-purpose flour (about 2 1/4 ounces)
1/4 cup coconut flour or all-purpose flour (about 1 ounce)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
Cooking spray
1/3 cup packed brown sugar
1/4 cup fat-free, less-sodium chicken broth
12 thin orange slices

Steps:

Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup. Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Preheat oven to 350°. Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1 1/2 teaspoons oil and chicken. Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.