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 chile, seeded, minced
• 2 tablespoons olive oil
• 1/2 cup fresh clementine juice (from about 6 clementines)

Instructions

1. Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD: Can be made 1 day ahead. Cover and chill.
2. Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD: Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
3. 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.