Chicken Paillards with Clementine Salsa

Ingredients for Chicken Paillards with Clementine Salsa

• 110g chicken breast halves

• 4 clementines, peeled, diced (about 240ml )

• 240ml 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 tablespoons olive oil

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

How to make Chicken Paillards with Clementine Salsa

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.