Zesty Citrus Chicken

• 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

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 350u0b0.
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. 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.
5. 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 350u0b0 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.

limes, lemon juice, chicken breast halves, flour, coconut flour, paprika, salt, fresh ground black pepper, olive oil, cooking spray, brown sugar, chicken broth

Taken from www.food.com/recipe/zesty-citrus-chicken-217746 (may not work)