Chicken Paillards with Clementine Salsa

Name: Chicken Paillards with Clementine Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 piece 5-ounce chicken breast halves; 4 piece clementines; 1 cup cherry tomatoes; ½ cup red onion; ½ cup celery; ¼ cup fresh basil; ¼ cup fresh cilantro; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice; 1 piece serrano chile; 2 tablespoons olive oil; ½ cup fresh clementine juice

Tender chicken breast paillards served with a vibrant citrus salsa made with fresh clementines, cherry tomatoes, herbs, and a bright clementine juice reduction sauce.

4 servings

35 min

Published October 4, 2025

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Ingredients

•4 piece 5-ounce chicken breast halves
•4 piece clementines
•1 cup cherry tomatoes
•½ cup red onion
•½ cup celery
•¼ cup fresh basil
•¼ cup fresh cilantro
•2 tablespoons extra-virgin olive oil
•2 tablespoons fresh lime juice
•1 piece serrano chile
•2 tablespoons olive oil
•½ cup fresh clementine juice

Cooking Instructions

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.
10 min
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.
15 min
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.
10 min