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Pan-Grilled Chicken with Cranberry Salsa

Pan-Grilled Chicken with Cranberry Salsa
Becky Luigart-Stayner

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

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.


  • 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

Nutrition 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

How to Make It

  1. 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.

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

  3. 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.