Zesty Citrus Chicken

From Cooking Light - Love lemon and lime!!

• Ready In: 40 mins
• Serves: 6

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

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 350°.
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 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.