1 slice orange
1 slice orange
1/4 cup white sugar
1 1/2 teaspoons lemon zest
1 teaspoon vanilla extract
3 eggs
salt and pepper to taste
1/4 cup olive oil for frying
4 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 10 3-inch baking sheets.
In a lightly greased 9x13 inch baking dish layer orange slices, orange juice, lemon zest, lime zest and vanilla extract. Alternate with sweetened olive oil.
Heat olive oil in a large saucepan over medium heat. Refrigerate mixture until ready to use.
Fry chicken in hot oil until golden brown; reduce heat and add lemon zest. Fry 2 minutes. Remove chicken from oil; drain and set aside.
Heat 2 1/2 teaspoons olive oil in a large skillet or wok over medium heat.
Fry chicken in hot oil 2 minutes on each side, turning once. Cool 1 minute, then turn again and fry 5 minutes on each side, using tongs to keep chicken in oil. Remove breasts from pan.
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