Chicken Paillards with Clementine Salsa

Cooking for Families

Who doesn’t love clementines? Clementines make a surprising, refreshing, colorful addition to this chicken dish. I recommend doubling the salsa since it’s so good. The salsa is so delicious and can be used with halibut, mahi mahi, and other fish as well.

You Will Need:

4 5-ounce chicken breast halves
4 clementines, peeled, diced (about 1 cup)
1 cup cherry tomatoes, quartered
1/2 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 serrano chile, seeded, minced
2 tablespoons olive oil
1/2 cup fresh clementine juice (from about 6 clementines)

What to Do:

1. Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2. Mix clementines and the next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover and let stand at room temperature.
3. Uncover chicken and sprinkle with salt and pepper.
4. Heat olive oil in large nonstick skillet over medium-high heat.
5. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side.
6. Transfer chicken to platter.
7. Add clementine juice to skillet and boil until reduced to 1/4 cup, stirring often, about 2 minutes.
8. Drizzle sauce over chicken. Spoon salsa over and serve.

References:

Recipe from epicurious
Photo by Stephanie Felzenberg