Time for another recipe that I got from Relish. This recipe was actually for Grilled chicken but since I don't have a grill and it's winter I broiled it in the oven.
4 boneless, skinless chicken breasts (The chicken was HUGE from Sam's Club so I only used two.)
1/4 cup olive oil
2 teaspoons garlic, minced
1 teaspoon dried oregano (I also added basil.)
1 teaspoon salt
1/2 teaspoon black pepper
2 Roma (or plum) tomatoes , sliced
4 clementines, peeled and chopped
2 green onions , chopped (I subbed half of a regular white onion.)
1 tablespoon white wine vinegar (I subbed with rice wine vinegar.)
TOPPING (If you don't have breadcrumbs)
2 slices white bread
1 tablespoon olive oil
2 tablespoons Italian parsley
coarse salt and freshly ground pepper, to taste
1. Place the chicken between 2 slices of plastic wrap and using a meat mallet, pound thin. (This can be difficult as the chicken likes to explode through the plastic wrap!) Place chicken in a large ziptop bag. In a small bowl, combine the olive oil, garlic, oregano and salt and pepper. Pour over the chicken and refrigerate for 15 minutes.
2. Preheat broiler. If you're making the topping, pulse the bread in a food processor until fine crumbs form. Place in a medium skillet with olive oil and the parsley. Toast for 3-4 minutes over medium-low heat to a golden brown. Remove to a bowl.
3. Add the tomatoes, oranges and onions to the skillet with another tablespoon of olive oil. Sauté over medium heat for 3-4 minutes. Add vinegar and season with salt and pepper.
4. Broil the chicken for 5 minutes per side or until cooked through.
Per Serving: 337 calories; 29 grams protein; 19 grams total fat; 1 gram fiber; 3 grams saturated fat; 11 grams carbohydrates; 68 mgs cholesterol; 178 mgs sodium; 9 WW points plus
I never thought I'd like the taste of salsa with clementines. I just didn't think it would mix well. This was so delicious! However, if you don't use all the salsa throw it away. It doesn't taste good reheated! This is definitely a recipe I'll make again.