Chicken Paillards with Clementine Salsa

Ingredients for Chicken Paillards with Clementine Salsa

• 110g chicken breast halves

• 4 clementines, peeled, diced (about 150g )

• 150g cherry tomatoes, quartered

• 50g finely diced red onion

• 50g finely diced celery

• 1/4 cup coarsely chopped fresh basil

• 1/4 cup coarsely chopped fresh coriander

• 2 tablespoons extra-virgin olive oil

• 2 tablespoons fresh lime juice

• 1 serrano chilli, seeded, minced

• 2 cucchiai di olio d'oliva

• 120ml fresh clementine juice (from about 6 clementines)

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.

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.

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 60ml , stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.

Avvertenza

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