Chicken Paillards With Clementine Salsa

1. 1

   One at a time, place chicken breast halves in a sealed plastic bag and pound to about 1/4-inch thickness. Rub with salt and pepper.

2. 2

   For the salsa, combine clementines with next 7 ingredients. Set aside.

3. 3

   In a large skillet, heat oil over medium-high heat. Add chicken and saute about three minutes a side. Remove chicken and set aside, covered to keep warm.

4. 4

   In the same skillet, add juice and scrape crispies from the bottom of the skillet. Cook down by half. Plate chicken, top with sauce and then salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.