4 chicken breasts halves
2-4 clementines, peeled, diced (about 1 cup)
1/2 cup cherry tomatoes, quartered
½ cup finely diced red onion
½ cup finely diced celery
¼ cup coarsely chopped fresh basil
¼ cup coarsely chopped fresh cilantro or parlsey
4 T. olive oil
2 T. fresh lime juice
1 serrano chile, seeded, minced
Animal fat to sauté in
½ cup fresh clementine juice (from about 6 clementines) (can use stock for this part)
Place chicken breast halves between two sheets plastic wrap or parchment paper, spacing apart. Using mallet pound chicken to ¼-inch thickness.
Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
Uncover chicken; sprinkle with salt and pepper. Heat fat in large 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 ¼ cup, stirring often, about 2 minutes. Drizzle over chicken. Spoon salsa over and serve.
Adapted from Epicurious.com
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