Pan-Seared Chicken with Clementine Salsa

Mom and Dad both say this is really, really good!

Pan-Seared Chicken with Clementine Salsa

2 clementines or 1 navel orange
1 medium tomato
1/4 c. chopped red onion
1 handful fresh cilantro
2 lg. boneless, skinless chicken breasts (about 12 oz. each)
1/2 tsp. each salt and pepper
1/2 Tbsp. olive oil

Peel and chop clementines; place in a small bowl. 
Chop tomato and add to bowl, along with onion. 
Discard cilantro stems; coarsely chop leaves and add to bowl. 
Toss well and let set at room temperature. 

With a sharp knife, carefully cut each chicken breast in half through its middle (thickness-wise) to get four thin cutlets.
Season with salt and pepper. 

Heat oil in a large skillet over medium-high heat. 
Cook chicken 4 minutes per side. 
Let rest 5 minutes before slicing and serving with the salsa.

Prep time: 25 minutes
Total time: 30 minutes
Servings: 4

Per serving: 200 calories

Served it with Rice-A-Roni.

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