Chicken Breasts with Cranberry Salsa and Cilantro Cream |
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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 4 |
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Very fast and very easy, but oustanding flavor! The flavors of the cranberry salsa with the cilantro cream are a surprisingly good combination. One word of advice: the cilantro is a standout flavor in this dish, so if you don't like the herb, you may not like this one. Ingredients:
4 boneless chicken breast halves |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1/3 cup minced green onion |
1 tablespoon minced jalapeno |
2 teaspoons balsamic vinegar |
1 (12 ounce) container orange cranberry sauce (like ocean spray) |
2 tablespoons minced fresh cilantro, divided |
1 1/2 tablespoons fresh lime juice, divided |
2 tablespoons cream cheese, softened |
Directions:
1. Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized bowl.
2. Stir in 1 tbsp of the cilantro, and 1 tbsp of the lime juice.
3. Set aside.
4. Combine the remaining cilantro and lime juice with the cream cheese in a small bowl, combining well.
5. Set aside.
6. Put each chicken breast half between plastic wrap, and flatten to about 1/2 inch thickness using a mallet or rolling pin.
7. Sprinkle chicken with salt and pepper.
8. Heat medium skillet over medium high heat, cook chicken 4-5 minutes on each side, till done.
9. Spoon cranberry salsa evenly into 4 serving plates.
10. Top with chicken breasts, and add a dollop of cilantro cream over each chicken breast, then serve.
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