Chicken Paillards With Clementine Salsa

• 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)

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:
2. Cover and chill.
3. Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD:
4. Cover; let stand at room temperature.
5. 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.

clementines, cherry tomatoes, red onion, celery, fresh basil, fresh cilantro, extravirgin olive oil, lime juice, serrano chile, olive oil, fresh clementine juice

Taken from www.epicurious.com/recipes/food/views/chicken-paillards-with-clementine-salsa-356331 (may not work)