Bon Appétit (December 2009)
Bon Appétit (December 2009)
We're having a love affair with clementines right now.
We've gone through two boxes in as many weeks and there doesn't seem to be an end in sight. They're $6.99 for a 5 pound box at our supermarket right now, which means we're eating them as snacks, carrying them to work, and having them as dessert after dinner.
We won't say it's an addiction, but we're not quite sure we can stop at this point.
The December issue of Bon Appétit had an entire spread on clementines, which we dog-eared and saved, knowing that they were coming into season. In the feature, Bon Appétit shows you how to drink your clementines by making Negroni, dress up halibut with a clementine gremolata, or throw them into couscous along with chickpeas, olives and dates.
But it was these paillards that really stood out to us. Healthful and easy, they seemed the perfect recipe to brighten up a winter meal.
This dish offers an easy preparation with fantastic results.
First, there's the chicken. We don't typically buy chicken breasts at the grocery store. When we buy chicken, we usually buy a whole one or some cut up pieces, like a package of thighs. This recipe may turn us back onto chicken breasts. By the time you pound them until they're thin and then sauté them in a bit of oil, they're ready in under 10 minutes.
But then there's the salsa. Clementines are excellent on their own, but coupled with cherry tomatoes, red onion, celery and herbs, they transform into an amazing salsa.
In a nice touch, the dish is finished with clementine juice reduction. The whole thing is phenomenal -- easily to make, and delicious to eat. We love it with clementines, but if they're not available to you, we think you could easily adapt it with other citrus you have on hand.
Give these paillards a try. When you do, believe us: The chill of January won't seem half-bad.
(This photo: Bon Appétit)
• 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)
• 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.
• 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.
• 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.