4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 2 teaspoons cilantro cream)
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
How to Make It
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.
Wow! This dish was amazing. Although I made a few adjustments of my own... First, I used a strawberry smuckers dessert stuff (all I had in the fridge). What I did to prepare the chicken was a little different. First, I poured some chicken broth added mushroom, chicken seasoning, pepper and white wine, heated and reduced. I reduced this until it left a brown residue that was not quite burnt on the pan, discarded mushroom and added more chicken broth the brown residue- had amazing flavor. I then cooked the chicken. I added a side of black refried beans in lime juice. The beans needed nothing on them because the sauce gave it amazing flavor. Quick easy meal.... This may be on my weekly list... Congrats, this is the first time I have ever written a review on something!!!!
I wanted to make something special for a holiday dinner last year. I was feeling adventurous and substituted baked salmon for the chicken. I served the entree with creamy mashed potatoes and a spinach salad garnished with raspberries and mushroom slices. The cranberry salsa was a wonderful compliment to the salmon. My family loved it!
I'm on a weight watchers plan and always looking for meals that stay within the points allocated. This recipe fit the bill with the points and the family loved it. I did omit the cilantro only because I forgot to buy it and I did not make the white sauce on top. I grilled the chicken using just salt and pepper. I finished off the meal with brown rice and green beans. Like others, I did not find the orange cranberry sauce, but thanks to other reviews I just added mandarin oranges that I chopped to whole cranberry sauce. This is a keeper!
Fantastic! Even though I found the cilantro a little over powering for my taste it was a crowd pleaser with the family. I will certainly make this one again! (cutting back a little on the cilantro) If this is eating light bring it on!
I was unable to find Ocean Spray's Cran-Orange in the fall of 2010 that is used in a recipe in Southern Living or in this recipe. I e-mailed Ocean spray and was advised it was a marketing decision to no longer produce the product. I had asked if it was no longer available could they provide a recipe for the product. They sent it with their response. It 's the basic recipe for ceanberry sauce with orange zest.
This was pretty good. I couldn't find the cranberry-orange sauce so i just used cranberry and it was an interesting but good combination of flavors. My husband liked it more than me. It was spicy and sweet but it melded together very well. It was simple and tasty and i will probably make it again.
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