The salsa is a little bit of sun on dark days.
Chicken with Clementine Salsa
Adapted (slightly) from Bon Appetit on Epicurious
2 5-oz Chicken Breasts
2 Clementines, peeled and diced
1 C. Cherry Tomatoes, quartered
1/4 C. Red Onion, finely diced
1/4 C. Celery, finely diced
1/8 C. Basil, coarsely chopped
1/8 C. Cilantro, coarsely chopped
2 T. Olive Oil, divided
T T. fresh Lime Juice
1 Serrano Chile, seeded and minced
Rinse chicken breasts and place between 2 sheets of plastic wrap or parchment paper, spacing apart. Using something heavy you have lying around, pound chicken to about 1/4-inch thickness. Cover and chill.
Mix clementines and next 8 ingredients (including only 1 T. olive oil) in medium bowl. Season with salt and pepper. Cover; let stand at room temperature.
Uncover chicken; sprinkle on both sides 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. Spoon salsa over and serve.
This time last year: Penne Pasta with Asparagus and Pine Nuts