Circle B Kitchen
Adapted from Gourmet Magazine
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 or jalapeno chile, seeded, minced
2 tablespoons olive oil
1/2 cup fresh clementine juice (from about 6 clementines)
chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing
apart. Using mallet, pound chicken to a uniform 1/4-inch thickness.
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
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.
sauce over chicken. Spoon salsa over and serve.