| • | To prepare marinade, mix lemon juice, olive oil, kosher salt and red pepper flakes in a small bowl.
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| • | Place chicken breasts in a large container and pour marinade over it.
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| • | Coat the chicken breasts completely with it and refrigerate, covered, 20 to 40 minutes.
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| • | Meanwhile, preheat oven to 350 degrees F.
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| • | Place flour in a shallow dish. Using tongs, remove chicken pieces from marinade and coat in flour.
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| • | Transfer chicken breasts to a 9 x 13 glass baking dish.
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| • | Combine brown sugar and cornstarch together in a bowl and add this to 1/2 cup chicken broth.
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| • | Stir until the cornstarch is completely dissolved.
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| • | Pour the mixture over the chicken breasts.
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| • | Bake for 20 to 25 minutes until chicken is cooked through.
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| • | Serve with freshly prepared rice. |
