Rating: 4.5 stars
28 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 3
  • 4 star values: 2
  • 5 star values: 20

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.

Recipe by Cooking Light December 2000

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

292 calories; calories from fat 8%; fat 2.5g; saturated fat 0.9g; mono fat 0.6g; poly fat 0.4g; protein 26.9g; carbohydrates 38g; fiber 0.3g; cholesterol 69mg; iron 1.2mg; sodium 397mg; calcium 26mg.
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