Easy chicken dish

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 chili, seeded, minced
• 2 tablespoons olive oil
• 1/2 cup fresh clementine juice

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Preparation

• Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart.
• Using mallet, pound chicken to 1/4-inch thickness.
• Mix clementines and next 8 ingredients in medium bowl.
• Season with salt and pepper.
• 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.