6 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
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
1/3 cup packed brown sugar
1/4 cup fat-free, less-sodium chicken broth
12 thin orange slices
How to Make It
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.
Loved this one - I'd like to try it with only coconut flour and see how it does, since I have some g-f friends who would likely enjoy this too. I marinated the chicken overnight, and definitely found the result to be tender, juicy, and a fabulous citrus-coconut taste. I almost poured the marinade/broth mixture OVER the chicken, fortunately corrected myself so I didn't ruin the crust of the chicken. Served this with whole-wheat couscous to soak up the sauce, next time will stir some unsweetened toasted coconut flakes into the couscous as well, to play up that flavor with the chicken. This definitely ranks as a regular-rotation recipe.
I don't know what I was missing. I followed the recipe exactly and I really wasn't that impressed with the flavor at all. It just seemed a bit one note to me. It did have a distinct citrus flavor but I found the crust got mushy after baking. I won't be making this again.
Love this recipe! I made it with regular flour (couldn't find coconut) and it still turned out very flavorful. I've made this a few times and have had great results every time. I was out of lemons once, and used orange juice (from a carton) instead... still fabulous! This is definitely worth of company. The orange slices make for a lovely presentation.
I am sorry but I cannot agree with other reviewers with the outcome of this dish. I expected much more citrusy flavor. It was quite bland and I relyed on the sauce to compelety help eat the chicken. I also thought it was dry with the cooking time much too long.
Good fresh tasting chicken dish but it had no "wow" factor -- was missing something. I used only regular flour, but next time will make effort to find & use coconut flour - I think that would make a big taste difference. If I can't find coconut flour maybe a dash of cumin or coriander in the marinade to add some 'zest' to the chicken. Still very good chicken recipe and would make again.
This recipe is definitely one of the best chicken dishes I've made. It was delicious and the chicken was so tender! Everyone cleaned their plates and went back for seconds.
I'm getting hungry now just writing about it!
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