Saturday, January 21, 2012

Chicken with Clementine Salsa

The salsa is a little bit of sun on dark days.

Chicken with Clementine Salsa
Adapted (slightly) from Bon Appetit on Epicurious
Serves 2

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

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