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Becky Luigart-Stayner Photo by: Becky Luigart-Stayner

Pan-Grilled Chicken with Cranberry Salsa

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.

Cooking Light DECEMBER 2000

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

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.

Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 8%
  • Fat: 2.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 26.9g
  • Carbohydrate: 38g
  • Fiber: 0.3g
  • Cholesterol: 69mg
  • Iron: 1.2mg
  • Sodium: 397mg
  • Calcium: 26mg
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Pan-Grilled Chicken with Cranberry Salsa recipe

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