Chicken breast with clementine salsa

Ingredients

• 4 5-ounce chicken breast halves
• 4 clementines, peeled, diced
• 1 cup grape tomatoes, halved
• 1/2 cup finely diced red onion
• 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

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Preparation

• Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. Do head Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
• Sprinkle chicken 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. 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.

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