Pan-Grilled Chicken with Cranberry Salsa

Becky Luigart-Stayner
Usher in the warm flavors of cooler seasons with a dish that plates thin chicken breast halves with cranberry sauce and a bright cilantro cream topping.

Yield:

4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 2 teaspoons cilantro cream)

Recipe from

Nutritional Information

Calories 292
Caloriesfromfat 8 %
Fat 2.5 g
Satfat 0.9 g
Monofat 0.6 g
Polyfat 0.4 g
Protein 26.9 g
Carbohydrate 38 g
Fiber 0.3 g
Cholesterol 69 mg
Iron 1.2 mg
Sodium 397 mg
Calcium 26 mg

Ingredients

4 (4-ounce) skinned, boned chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1/3 cup minced green onions
1 tablespoon minced pickled jalapeño peppers
2 teaspoons balsamic vinegar
1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray)
2 tablespoons minced fresh cilantro, divided
1 1/2 tablespoons lime juice, divided
2 tablespoons 1/3-less-fat cream cheese

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to a 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle with salt and pepper. Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.

Combine onions, jalapeños, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.

Combine 1 tablespoon cilantro, 1 1/2 teaspoons lime juice, and cream cheese in a small bowl; stir well to combine. Spoon salsa evenly onto individual plates. Place chicken on top of salsa; top with a dollop of cilantro cream. Serve immediately.

Note:

December 2000