PAN-GRILLED CHICKEN WITH CRANBERRY SALSA

PAN-GRILLED CHICKEN WITH CRANBERRY SALSA image

Number Of Ingredients 10

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

Steps:

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. Yield: 4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 2 teaspoons cilantro cream) NUTRITION PER SERVING CALORIES 292(8% from fat) FAT 2.5g (sat 0.9g,mono 0.6g,poly 0.4g) PROTEIN 26.9g CHOLESTEROL 69mg CALCIUM 26mg SODIUM 397mg FIBER 0.3g IRON 1.2mg CARBOHYDRATE 38g