this is going to be another one of those don't look at that photo, just listen to how wonderful this dinner is kind of post. i tend to not repeat making a recipe more than once, but this is definitely going into that small pile of eat, enjoy, repeat recipes. and yes i know that it's now mid-may and past clementine season, but it never hurts to bookmark this and try out later (later, like in next winter when they returns!). or maybe you can try this with regular oranges and see how it works out. a light, easy weeknight meal originally for chicken, surely this clementine salsa would work fabulously with fish, too!
chicken with clementine salsa: serves 4
adapted from bon appetit (december 2009, original recipe click here)
4 chicken breast halves
4 clementines, diced (about 1 cup)
1 cup grape tomatoes, halved
1/2 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup coarsely chopped fresh basil
2 tb fresh lime juice
1 serrano chile, minced
4 tb olive oil
1/2 cup clementine juice (need about 6 clementines)
salt and pepper to taste
1. place chicken breasts between two sheets of parchment paper and pound chicken to 1/4 inch thickness.
2. mix clementines and next 6 ingredients in medium bowl, with 2 tb olive oil. season with salt and pepper.
3. season chicken breasts with salt and pepper, heat 2 tb olive oil 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, but do not turn off heat.
4. add clementine juice to skillet and boil until reduced to 1/4 cup, stirring often, about 2 minutes. drizzle sauce over chicken and spoon salsa on top.