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