ingredients
- 4 5-ounce chicken breast halves
- 4 clementines, peeled, diced (about 1 cup)
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded, minced
- 2 tablespoons olive oil
- 1/2 cup fresh clementine juice (from about 6 clementines)
preparation
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 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
Per serving: 409.3 kcal calories, 50.9 % calories from fat 23.1 g fat, 4.5 saturated fat, 95.3 mg cholesterol, 14.5 g carbohydrates, 2.0 g dietary fiber, 10.3 g total sugars, 12.5 g net carbohydrates 35.1 g protein
Nutritional analysis provided by Bon Appétit
Read More http://www.epicurious.com/recipes/food/views/Chicken-Paillards-with-Clementine-Salsa-356331#ixzz2ohuSG3Gg
No comments:
Post a Comment