Zesty Citrus Chicken

6 limes
1/2 cup fresh lemon juice (about 4 lemons)
6 (6oz. each) skinless, boneless chicken breast halves
1/3 cup plus ¼ cup flour
2 tsp. paprika
1 tsp. salt
1 tsp. white pepper
1 tbsp. olive oil
1/3 cup packed brown sugar
1/4 cup chicken broth
12 thin orange slices

Grate rind from limes, reserving 2 tbsp. 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.

Remove chicken from bag, reserving 2 tbsp. marinade. Pat chicken dry with paper
towels. Combine flour, paprika, salt, and pepper in a shallow dish. Dredge
chicken in flour mixture. Heat 1½ tsp. 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 glass baking dish coated with cooking spray. Repeat
procedure with remaining 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.

6 servings