Pan-Grilled Chicken with Cranberry Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. 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 |
Directions:
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.
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