Comida Kraft
Recipe Box

Citrus Crunch Chicken

Citrus Crunch Chicken is rated 3.3958333333333335 out of 5 by 144.
Prep Time
5
min.
Total Time
35
min.
Servings

4 servings

We call this Citrus Crunch Chicken, but with a lemon, a lime and an orange adding plenty of zesty punch, it could actually be Triple Citrus Crunch.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 400°F.
  • Grate zest from half of each of the fruit pieces; mix with coating mix. Use to coat chicken as directed on package.
  • Cut fruit into thin slices; arrange, slightly overlapping, on bottom of foil-lined 13x9-inch pan. Top with chicken.
  • Bake 30 min. or until chicken is done (165°F). Serve topped with fruit slices.

Note

Some limes might be bitter for your taste. Omitting the lime and using just the orange and lemon will still give you great citrus flavor.

How to Grate Citrus Peel

Always wash and dry citrus fruit before grating. Move the whole fruit up and down on the side of the grater with the smallest holes to remove ONLY the surface of the fruit peel. (The inner white part is bitter.) Continue to grate the fruit until you have the desired amount of grated peel, rotating the fruit on the grater as necessary. Use a pastry brush or old clean toothbrush to aid in cleaning grater.

How to Safely Handle Raw Chicken

Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.

Servings

  • 4 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1/2 Fruit
  • 3 Meat (VL)
  • 1/2 Fat

Nutrition Bonus

Citrus fruit adds a "wow" flavor to this easy-to-prepare recipe and provides a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories 240
Total fat 5g
Saturated fat 1.5g
Cholesterol 65mg
Sodium 500mg
Carbohydrate 25g
Dietary fiber 4g
Sugars 5g
Protein 27g
% Daily Value
Vitamin A 10 %DV
Vitamin C 45 %DV
Calcium 8 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I love the taste of citrus and I couldn't wait to make this recipe.....The chicken was fine, but the... I love the taste of citrus and I couldn't wait to make this recipe.....The chicken was fine, but the citrus slices under the chicken turned bitter....and some of the bitterness got into the rice pilaf I sevred with it when I put it all on the serving platter. The bitter taste overpowered the rice and was hard to get rid of...we were still tasting it an hour after the meal...next time I will carefully remove the chicken so as not to get the slices on it, or I'll just use the zest and not cook the chicken on the slices...maybe a layer of celery or something over the slices before I bake it.
Date published: 2006-01-21
Rated 4 out of 5 by from Tried this out on company and everyone gave it two thumbs up. Tried this out on company and everyone gave it two thumbs up. Very tasty and moist. I think the prep took about 10 - 15 minutes, not 5, as zesting and slicing the fruit takes a bit of time. For a hurried weeknight, maybe do the zesting and slicing ahead of time. I did tenderize my chicken so all pieces were a more even thickness. Make sure you don't store any leftovers (in case you make extra) on the fruit slices. Gets kind of bitter tasting. My extras reheated easily and were almost as good as the first time around.
Date published: 2005-01-18
Rated 3 out of 5 by from I used the zests of half of a lemon and half of an orange in the coating and did not use lime at... I used the zests of half of a lemon and half of an orange in the coating and did not use lime at all. It had a good taste but a hint of bitterness. It seemed the bitterness was from the peels at the bottom of the pan. Am I supposed to peel the fruit before slicing and putting them at the bottom of the pan?? My husband liked it. My two boys were instructed not to comment on my cooking unless they had something positive to say... They finished the meal but didn't say a word about it :)
Date published: 2005-05-11
Rated 2 out of 5 by from This smelled great while it was baking (citrus), and the chicken was very moist. This smelled great while it was baking (citrus), and the chicken was very moist. However, the combination of citrus and the spices in the coating mix did not go well together. I thought it was "OK", but my husband liked it (or didn't like it) even less than that. By the way, if you do make it & some of the juices get baked onto your pan (I didn't totally cover the bottom with parchment paper) baking soda seems to work well for that.
Date published: 2006-01-31
Rated 2 out of 5 by from This was EXTREMELY bitter--my DH and I had to sprinkle sugar on the chicken to make it edible. This was EXTREMELY bitter--my DH and I had to sprinkle sugar on the chicken to make it edible. It has potential, but definitely needs some modification if I would make it again. As is, it was disappointing. At the very least, I'd suggest PEELING the fruit that you layer in the bottom so that you don't get quite so much rind/zest taste. Having the zest in the chicken coating is more than plenty.
Date published: 2006-01-20
Rated 2 out of 5 by from This was too strong with the peel in the coating. This was too strong with the peel in the coating. Next time I will just place the chicken on top of the fruit instead of actually using the zest on it. My husband couldn't even eat it! <<< Response from Kraft Kitchens Expert, Mary ~ Thank you for your feedback. Citrus Chicken has been changed to decreased amount of citrus peel in coating mixture by 1/2. >>>
Date published: 2005-03-09
Rated 1 out of 5 by from We just finished dinner. We just finished dinner. I thought that this would be a fantastic dinner, but it turned out very bitter. Yes, the chicken was moise..as it should be with the seasoned coating, but the citrus was just too bitter. IF, I tried this again, I would only use lemon. The pilaf recipe using the grated lemon and lime was no better. It was a disappointment.
Date published: 2005-01-19
Rated 4 out of 5 by from I made this recipe according to the directions except for the rice. I made this recipe according to the directions except for the rice. I felt, from the smell of the chicken cooking, that the addition of the citrus peals to the rice would make the flavor a little overwelming. I made the rice with butter and parsley and it provided a good grounding flavor. The rice rounded out the flavor mixture perfectly.
Date published: 2005-12-20
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