Margarita-Braised Chicken Thighs

1/2 cup flour

1 Tablespoon paprika

2 teaspoons garlic powder

8 skinless, boneless chicken thighs

1/2 teaspoon salt

1 tablespoon olive oil

Cooking Spray

1 cup thinly sliced onion (about 1 medium)

5 garlic cloves, minced

1/2 cup tropical dried fruit (I used a combination of cranberries and pineapple)

1/2 cup fresh orange juice

1/4 cup tequila

1 lime, thinly sliced

Preheat the oven to 400 degrees F. Combine first 3 ingredients in a small baking dish. Sprinkle chicken with salt; dredge chicken in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to a baking dish coated with cooking spray. Add onion to pan; cook 3 minutes. Add garlic, and sauté 1 minute.

Combine fruit, juice, and tequila in a microwave-safe dish, and microwave at high 2 minutes. Pour fruit mixture into pan; bring to a boil, scraping pan to loosen browned bits. Cook 1 minute. Pour onion mixture over chicken; top with lime slices. Bake at 400 degrees F. for 20 minutes or until chicken is done. Yield: 4 servings. 350 Calories.