Chicken Paillards with Clementine Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
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) |
Directions:
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 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.
3. 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 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
4. 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
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