Ingredients

  • 1/2 cup diced celery
  • 4 3-ounces chicken breast halves
  • 1/2 cup fresh clementine juice (about 6 clementines)
  • 4 clementines, peeled and diced (about 1 cup)
  • 1/4 cup coarsely chopped fresh basil
  • 1/4 cup coarsely chopped fresh cilantro
  • 2 green chillies, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 cup diced red onion
  • 1 cup diced tomatoes, drained

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 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.For the salsa, combine clementines with next 7 ingredients. Set aside.In a large skillet, heat oil over medium-high heat.
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Step 2

  • Add chicken and saute about three minutes a side.
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  • Length: 3 minutes

Step 3

  • Remove chicken and set aside, covered to keep warm.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.
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