Chicken Paillards with Clementine Salsa
['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.
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