Grilled Chicken Paillards with Olive-Orange Salsa

Ingredients

• 1 large navel orange
• 1 clove garlic, finely minced
• 1/2 cup rough-chopped pimento-stuffed green olives
• 1/3 cup diced celery hearts (the inner stalks)
• 1/4 cup diced red onion or shallot
• 2 tablespoons chopped fresh flat-leaf parsley or cilantro
• 1/2 teaspoon pimentón dulce, sweet smoked Spanish paprika
• 1/2 teaspoon ground cumin
• 1/4 to 1/2 teaspoon hot red pepper flakes, to taste (optional)
• 3 tablespoons extra virgin olive oil, plus more for the chicken
• 1 tablespoon dry Spanish sherry
• Salt and freshly ground coarse black pepper to taste
• 6 boneless skinless chicken breasts, each 6 ounces

Directions

Step 1

Slice off the ends of the orange and set it upright on a cutting board. Remove the peel and white pith with a sharp paring knife. Working over a bowl, release the orange segments by slicing between the membranes and then squeeze the remnants over the bowl to extract any juice. Cut each segment into 3 or 4 pieces. Add the garlic, olives, celery, onion, parsley, pimentón, cumin, optional hot red pepper flakes, the 3 tablespoons olive oil, and the sherry. Season to taste with salt (remember, the olives will be salty) and pepper. Cover and set aside.

Step 2

Pound the chicken breasts between two sheets of plastic wrap or wax paper until they are about 1/2 inch thick. Brush on both sides with olive oil and season with salt and pepper.

Step 3

Set up the grill for direct grilling and preheat to medium-high. (Alternatively, you can pan-fry the chicken breasts or grill them on a stovetop grill pan.) Grill for 3 to 4 minutes per side, turning once with tongs, until the chicken is cooked through. Let rest for 2 minutes. Transfer to a platter or plates and spoon the salsa over the chicken.