CHICKEN PAILLARDS WITH CLEMENTINE SALSA
Yield: Makes 4 servings
4 5-ounce chicken breast halves
4 clementines, peeled, diced (about 1 cup)
1 cup cherry tomatoes, quartered
1 to 2 TB. finely diced red onion
1 to 2 TB. 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)
1/2 cup low sodium chicken broth
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.
Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 1 minute. Add chicken broth and stir for about 1 more minute keeping heat on a boil. Drizzle sauce over chicken. Spoon salsa over and serve.
Per serving: 409.3 kcal calories, 50.9 % calories from fat 23.1 g fat, 4.5 saturated fat, 95.3 mg cholesterol, 14.5 g carbohydrates, 2.0 g dietary fiber, 10.3 g total sugars, 12.5 g net carbohydrates 35.1 g protein
Nutritional analysis provided by Bon Appétit
*Recipe & Photo Provided by Bon Appetit