| • | To cook marinade, mix citrus limon juice, olive oil, kosher table salt and reddish pepper flakes in a little bowl.
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| • | Place chicken breasts in a large container and pour marinade all over it.
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| • | Coat the chicken breasts completely with it and refrigerate, covered, 20 to 40 minutes.
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| • | Meanwhile, preheat oven to 350 degree F.
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| • | Place flour in a shallow dish. Using tongs, take aside chicken pieces from marinade and coat in flour.
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| • | Transfer chicken breasts to a 9 x 13 glass baking dish.
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| • | Combine brownish sugar and cornstarch together in a normal bowl and add this to 1/2 cup chicken broth.
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| • | Stir until the cornstarch is completely dissolved.
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| • | Pour the mixture all over the chicken breasts.
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| • | Bake for 20 to 25 minutes until chicken is cooked through.
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| • | Serve with freshly cooked rice.
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