Tuesday, April 19, 2011

Chicken with Clementine Salsa

How can you not love BBQ’d chicken loaded up with fresh vegetables…and little bits of Clementines? Healthy and so delicious!

You will love all the flavors going on in the salsa with the addition of the celmentines. I added a few roasted peppers. I would also like to see some fresh pineapple added. The possibilities are endless.

I will also use this fresher-than-ever salsa to smother fish. One terrific way to get your daily dose of veggies!

Bon Appetit!

Chicken with Clementine Salsa
Adapted from Gourmet Magazine

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

½ cup finely chopped bell or roasted peppers

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 or jalapeno chile, seeded, minced

2 tablespoons olive oil

1/2 cup fresh clementine juice (from about 6 clementines)

Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to a uniform 1/4-inch thickness.

Mix clementines and next 9 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.