2 small limes
2-4 chicken breasts
1/4 c all-purpose flour
1/2 tsp salt
1/2 tsp pepper
3 tbl butter, melted
2 tbl brown sugar
1- 14 1/2 oz can chicken broth

Preheat oven to 400
Squeeze 2 tbl juice-coat chicken evenly in juice
On waxed paper, combine flour, salt and pepper
Coat chicken pieces with mixture shaking off excess
Arrange in pan and drizzle with butter

Sprinkle with brown sugar (for added taste you can add grated lime peel)
Pour broth into roasting ban and bake, basting chicken with pan juices occasionally
Cook about 50 mintues, or until juices run clear when pierced
Transfer chick into platter, skim and discard fat from drippings and spoon pan juices over the chicken

Can serve over rice