Chicken Paillards with Clementine Salsa

Name: Chicken Paillards with Clementine Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 118 milliliters finely diced celery; 237 milliliters cherry tomatoes, quartered; 567 grams chicken breast halves; 118 milliliters fresh clementine juice (from about 6 clementines); 237 milliliters clementines, peeled, diced (about; 59 milliliters coarsely chopped fresh basil; 59 milliliters coarsely chopped fresh cilantro; 2 Tbsps fresh lime juice; 2 Tbsps olive oil; 118 milliliters finely diced red onion; 1 serrano chile, seeded, minced

The recipe Chicken Paillards with Clementine Salsan is ready in around 45 minutes and is definitely an outstanding gluten free, dairy free, and primal option for lovers of Mexican food. This recipe serves 4. This main course has 258 calories, 31g of protein, and 11g of fat per serving. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of lime juice, cilantro, basil, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the clementines you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert.

Instructions

Place chicken breast halves between2 sheets plastic wrap or parchment paper,spacing apart. Using mallet, poundchicken to 1/4-inch thickness. DO AHEAD: Canbe made 1 day ahead. Cover and chill.

Ingredients you will need

Chicken Breast Halves

Wrap

Equipment you will use

Baking Paper

Plastic Wrap

Mix clementines and next 8 ingredientsin medium bowl. Season with salt andpepper. DO AHEAD: Salsa can be made 2 hoursahead. Cover; let stand at room temperature.

Ingredients you will need

Clementine

Salsa

Salt

Equipment you will use

Bowl

Uncover chicken; sprinkle with salt andpepper.

Ingredients you will need

Whole Chicken

Salt

Heat olive oil in large nonstickskillet over medium-high heat.

Ingredients you will need

Olive Oil

Add chickenand cook until slightly browned and cookedthrough, about 3 minutes per side.

Transferchicken to platter.

Add clementine juice toskillet; boil until reduced to 1/4 cup, stirringoften, about 2 minutes.

Ingredients you will need

Clementine Juice

Drizzle sauce overchicken. Spoon salsa over and serve.

Ingredients you will need

Salsa

Sauce

Per serving: 409.3 kcal calories,

9 % calories from fat 23.1 g fat, 4.5 saturated fat,

Bon Appétit

Equipment

Baking Paper

Plastic Wrap

Bowl

Ingredients

Servings:

118milliliters

finely diced celery 237milliliters

cherry tomatoes, quartered 567grams

chicken breast halves 118milliliters

fresh clementine juice (from about 6 clementines)237milliliters

clementines, peeled, diced (about 59milliliters

coarsely chopped fresh basil 59milliliters

coarsely chopped fresh cilantro 2Tbsps

fresh lime juice 2Tbsps

olive oil 118milliliters

finely diced red onion 1

serrano chile, seeded, minced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Dragonette Cellars Sta. Rita Hills Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.