Pan grilled chicken with cranberry orange salsaPosted: December 17, 2009
MMMM great use of seasonal fruits from Cooking Light. This was SUPER quick to make and OH SO GOOD AND LIGHT! I used fresh cranberry orange sauce from the deli, making your own would be even better!
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 -I used one fresh jalapeno
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
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.
- 292 (8% from fat)
- 2.5g (sat 0.9g,mono 0.6g,poly 0.4g)