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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|Serving Size: 1 Serving (339g)|
|Recipe Makes: 4|
|Calories from Fat: 95 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10.6g||14 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 6.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 81.2mg||25 %|
|Sodium 107.1mg||4 %|
|Potassium 723.2mg||19 %|
|Total Carbohydrate 16.6g||5 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 14.2g|
|Protein 33.9g||48 %|
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Calories per serving: 298
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