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PAN SEARED CHICKEN WITH CLEMENTINE SALSA

Pan-Seared Chicken with Clementine Salsa

by Meghan Pembleton
Special for The Arizona Republic

2 clementines or 1 navel orange
1 medium tomato
1/4 cup chopped red onion
1 handful fresh cilantro
2 large boneless, skinless chicken breasts (about 12 ounces each)
1/2 teaspoon each salt and pepper
1/2 tablespoon 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.

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

Approximate values per serving: 200 calories, 4 g fat, 91 mg cholesterol, 35 g protein, 6 g carbohydrates, 1 g fiber, 640 mg sodium, 18 percent calories from fat.

Read more: http://www.azcentral.com/style/hfe/food/simplemeals/articles/1222seared-chicken-clementine-salsa-simple-meal.html?source=nletter-food#ixzz1Bg3cBeo1