4 chicken breast halves
4 clementines, mandarin oranges or oranges, peeled and diced (about 1 cup)
1 cup cherry tomatoes or grape tomatoes, quartered
1/2 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup coarsely chopped fresh basil
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and cut into thin rings
1/2 to 2/3 cup juice from clementines or oranges (about 6 clementines)
2 tablespoons oil for sauteing chicken
Place chicken breast halves between 2 sheets of plastic wrap or waxed paper and pound to about 1/4 inch thickness.
Mix oranges and next 8 ingredients in medium bowl. Season with salt and pepper.
Sprinkle chicken with salt and pepper. Heat 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 about 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.