Saturday, September 21, 2013

Zesty Citrus Chicken

(originally made 7/9/2008)

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

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