Chicken Paillards With Clementine Salsa

• 12 ounces chicken breast halves
• 1 teaspoon extra-virgin olive oil
• 4 clementines peeled and diced, about 1 cup
• 1 cup diced tomatoes drained
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1/4 cup fresh basil coarsely chopped
• 1/4 cup chopped fresh cilantro coarsely
• 2 tablespoons fresh lime juice
• 2 green chillies seeded and minced
• 1/2 cup clementine juice fresh, about 6 clementines

1. One at a time, place chicken breast halves in a sealed plastic bag and pound to about 1/4-inch thickness. Rub with salt and pepper.
2. For the salsa, combine clementines with next 7 ingredients. Set aside.
3. In a large skillet, heat oil over medium-high heat. Add chicken and saute about three minutes a side. Remove chicken and set aside, covered to keep warm.
4. In the same skillet, add juice and scrape crispies from the bottom of the skillet. Cook down by half. Plate chicken, top with sauce and then salsa.

chicken, extravirgin olive oil, clementines, tomatoes, red onion, celery, fresh basil, cilantro coarsely, lime juice, green chillies, clementine juice fresh

Taken from www.yummly.com/recipe/Chicken-Paillards-With-Clementine-Salsa-1651465 (may not work)