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Bon Appétit

Chicken Paillards with Clementine Salsa

By Lora Zarubin

4.3

(59)

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Chicken Paillards with Clementine SalsaNigel Cox

Recipe information

  • Yield

    Makes 4 servings

Ingredients

4 5-ounce chicken breast halves
4 clementines, peeled, diced (about 1 cup)
1 cup cherry tomatoes, quartered
1/2 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup coarsely chopped fresh basil
1/4 cup coarsely chopped fresh cilantro
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 serrano chile, seeded, minced
2 tablespoons olive oil
1/2 cup fresh clementine juice (from about 6 clementines)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

Nutrition Per Serving

Per serving: 409.3 kcal calories
50.9 % calories from fat 23.1 g fat
4.5 saturated fat
95.3 mg cholesterol
14.5 g carbohydrates
2.0 g dietary fiber
10.3 g total sugars
12.5 g net carbohydrates 35.1 g protein
#### Nutritional analysis provided by Bon Appétit
TagsCutletChicken BreastChickenPoultryClementineCitrusFruitCherry TomatoTomatoVegetableMainDinnerNut FreeGluten FreeDairy FreeEasyQuickWeeknight MealsSauteFallWinterBon Appétit
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