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.