I always seem to accumulate a bunch of limes and lemons, and never know what to do with them.    This week, I picked up an orange and then cleaned out the crisper drawer to make this recipe    :)     It is very similar to another family favorite from Kraft, Citrus Crunch Chicken.     I could not find the coconut flour, so I used regular and added a few drops of coconut extract to it.       Very good, and I'm going to adapt it to the gas grill so that I can make it without heating up the house   :)

                     
Zesty Citrus Chicken

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6                     limes
     1/2           cup  fresh lemon juice (about 4 lemons)
  6                     skinless -- (6-ounce) boneless chicken breast halves
     1/3           cup  all-purpose flour (about 2 1/4 ounces)
     1/4c coconut flour or all-purpose flour (about 1 oz)-- used reg with coconut extract
  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

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.

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

NUTRITION PER SERVING

CALORIES 332(14% from fat); FAT 5.1g (sat 1.2g,mono 2.2g,poly 0.8g); PROTEIN 41.5g; CHOLESTEROL 99mg; CALCIUM 56mg; SODIUM 533mg; FIBER 3.8g; IRON 2.2mg; CARBOHYDRATE 29.9g

Elisa Bosley/Cooking Light, MARCH 2007

Gm All~  Wow Jolene all bases covered~  Thanks for sharing ~  Looks very tempting~   Janie

You're welcome    :)    You should have seen me rushing to plate it and get a picture taken before Tim came home at midnight   LOL    :)

 Jolene, That sounds wonderful. I've never been able to find coconut flour either. I wonder if you could make your own by grinding dried, unsweetened coconut in a coffee mill or blender?

chefly

Hmm, interesting idea.   Was it you who suggested the Bob's Red Mill flour to me?   Their site says they have coconut flour.    I'd think with the big surge of gluten free stuff, it would be more available!

http://www.bobsredmill.com/catalog/index.php?action=showdetails&product_ID=596

Thanks jolene.G m to you.

 Waving to all.

 Rosie