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Chicken with Clementine Glaze
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The clementine is a variety of mandarin orange. Most sources say that the clementine came to exist because of accidental cross-breeding, with the first fruits discovered by Father Clement Rodier in his garden in Algeria. However, other sources say it originated in China much earlier. Clementines tend to be easy to peel, like a tangerine, but are almost always seedless; for this reason, they are sometimes called seedless tangerines. Clementines are rich in Vitamin A and C.

Source: Adapted from

Servings: 4

Prep Time: 40 minutes


6 clementines

Olive Oil cooking spray

Pepper to taste

4 chicken cutlets, pounded thin

2 teaspoons sugar

2 tablespoons plain Greek yogurt

2 tablespoons lemon juice


Halve the clementines and juice them with a reamer or by hand. Spray cooking spray in a skillet over medium heat. Season chicken with pepper, then cook the cutlets in the skillet, turning over once until browned on both sides, about 6 minutes total. Transfer the chicken to a plate. Pour off the excess oil from the skillet, and then add the sugar and cook, stirring with a wooden spoon for 15 seconds. Carefully add the clementine juice (it will steam up at first) and cook until thickened slightly, 2 to 3 minutes. Add 2 tablespoons of Greek yogurt and swirl the pan until it’s evenly melted into the liquid. Add lemon juice and swirl. Return the chicken to the skillet and turn to coat with sauce. If necessary, reduce heat to low and cook the chicken covered, until cooked through. Serve with clementine sauce.

Nutritional Analysis: Calories 210, Protein 28g, Fat 3g, Saturated Fat 1g, Cholesterol 0mg, Carbohydrates 16g, Fiber 2g, Sodium 70mg, Vitamin C 100%


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