Zesty Citrus Chicken Name: Jennifer Miller Base: Maxwell AFB Recipe: 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 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.