Chicken Paillards with Clementine Salsa

This is a recipe based on an original recipe seen in the December issue of bon apetit, but we added our own touch of spice by adding jalapenos among other things.

4 Chicken breast halves
4 Clementines, peeled, diced (about 1 cup)
1 Cup cherry or grape tomatoes, halved or quartered
1/2 Cup diced red onion
1/2 Cup diced celery
1/4 Cup coarsely chopped fresh basil
1/4 Cup coarsely chopped fresh cilantro
1/4 Tsp Salt
1/4 Tsp Pepper
2 Tbsp extra-virgin olive oil
2 Tbsp lime juice
1 Jalapeno, seeded, minced
2 Tbsp olive oil
1/2 Cup clementine juice

Place chicken breast halves between 2 sheets of wax paper, separating . Using tenderizer or mallet, pound chicken to 1/4-inch thickness.

Mix clementines, tomatoes, onion, celery, basil, cilantro, salt and extra-virgin olive oils in medium bowl. 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 -4 minutes per side. Transfer chicken to platter. Add clementine juice to skillet and stir/scrape chicken bits from pan; boil until reduced for about 2 minutes. Drizzle sauce over chicken add salsa and serve.

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