Baked Lime Chicken

This has to be one of my all-time-favorite dinner entrees! YUMMY!

Baked Lime Chicken
(thanks to Deborah Pulley--I think--a friend from Rochester, NY)

About 8-10 chicken tenders
2 fresh limes
1 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 cube butter, melted
4 Tblspn. brown sugar
2 c. chicken broth

Grate lime peels and mix with brown sugar--set aside.
Squeeze lime juice from limes into large bowl and marinate chicken while preparing rest of ingredients.
Mix flour, salt and pepper together in pie plate.
Coat each marinated chicken tender with flour mixture and shake off excess.
Dip each floured chicken tender in melted butter.
Place chicken in 9 X 13 pan.
Sprinkle each chicken piece with lime zest/brown sugar mixture.
Bake COVERED at 350 degrees for 30 minutes.
Then pour chicken broth over the top and bake UNCOVERED for 20 minutes more.
Serve over couscous.

NOTE: I usually don't use the whole 2 c. chicken broth because I don't want the lime zest/brown sugar to "wash away." Instead, I make up the 2 c. broth, use what I want and then use the rest in making my couscous.

Garlic Lime Chicken--Jan. 7

Garlic Lime Chicken
(copied from a friends cookbook)

1/2 c. brown sugar
1/4 c. vinegar
1/3 c. olive oil
1 tsp. mustard
6 cloves garlic, minced
3 Tblspn lime juice
3 Tblspn lemon juice
1 1/2 tsp. salt
1/4 tsp. pepper
6 chicken breasts, sliced lengthwise into strips (I just used about 10 tenders)

Mix all ingredients (except chicken) with wire whisk. Put marinade and chicken into ziploc bag and refrigerate up to 2 hrs, NO LONGER. Pour chicken and marinade onto jelly roll pan. Sprinkle with paprika & parsley and place on top rack in oven. Broil for 15-20 minutes.
(This is similar to my Baked Lime Chicken recipe, but has a much more intense flavor, and much less cooking time. I doubled this very easily and brought dinner to a family in our ward. OH, and I served it over couscous, but it can easily be served over rice, too. It needs a bland starch with it to counter it's intense flavor.)