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
3 cubes of frozen fresh basil (or ¼ cup coarsely chopped fresh basil)
2 cubes of frozen fresh cilantro (or ¼ cup coarsely chopped fresh cilantro)
4 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1 ½ cup orange juice
Place chicken breast halves between 2 sheets of plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness, (the thinner the better). Cover, and chill.
Mix clementines and the next 7 ingredients in a medium bowl along with 2 tbsp. olive oil. Season with salt and pepper. Cover; let stand at room temperature.
Uncover chicken; sprinkle generously with salt and pepper. Heat 2 tbsp. 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 orange juice to skillet and then add the chicken. Let the salsa boil until reduced to about 1/4 cup, stirring often, about 2 -5 minutes. Remove chicken to a platter and spoon salsa over and serve.