Zesty Citrus Chicken

Ingredients

• 1 teaspoon pepper black freshly ground
• 0.3 cup brown sugar packed
• 1 ounce coconut flour all-purpose
• 0.3 cup less-sodium chicken broth fat-free
• 2.3 ounces flour all-purpose
• 0.5 cup juice of lemon fresh ( 4 lemons)
• 6  limes 
• 1 tablespoon olive oil divided
• 12 slices cranberry-orange relish thin
• 2 teaspoons paprika 
• 1 teaspoon salt 
• 36 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• paper towels
• oven
• knife
• sieve
• baking pan
• ziploc bags
• measuring cup

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 35
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.
5. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture.
6. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
7. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned.
8. 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.
9. Combine lime rind and brown sugar; sprinkle over chicken.
10. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices.
11. Bake at 350 for 25 minutes or until chicken is done.
12. 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.