Rating: 3.5 stars
8 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 0

The chicken marinates in citrus juice so the meat stays tender. A touch of coconut flour adds tropical flavor to the breading. Use all-purpose flour instead, if you prefer.

Elisa Bosley
Recipe by Cooking Light March 2007

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Yield:
6 servings (serving size: 1 chicken breast half and about 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.

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  • 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.

Nutrition Facts

332 calories; calories from fat 14%; fat 5.1g; saturated fat 1.2g; mono fat 2.2g; poly fat 0.8g; protein 41.5g; carbohydrates 29.9g; fiber 3.8g; cholesterol 99mg; iron 2.2mg; sodium 533mg; calcium 56mg.
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