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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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From Cooking Light - Love lemon and lime!! Ingredients:
6 limes |
1/2 cup fresh lemon juice (about 4 lemons) |
6 (6 ounce) boneless skinless chicken breast halves |
1/3 cup all-purpose flour (about 2 1/4 ounces) |
1/4 cup coconut flour (about 1 ounce) or 1/4 cup all-purpose flour (about 1 ounce) |
2 teaspoons paprika |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
1 tablespoon olive oil, divided |
cooking spray |
1/3 cup packed brown sugar |
1/4 cup reduced-sodium fat-free chicken broth |
12 thin orange slices |
Directions:
1. Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.
2. Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.
3. Preheat oven to 350°.
4. 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.
5. 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.
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