Nutritional Info
- Amount Per Serving
- Calories: 299.1
- Total Fat: 2.6 g
- Cholesterol: 69.5 mg
- Sodium: 280.0 mg
- Total Carbs: 41.4 g
- Dietary Fiber: 0.3 g
- Protein: 27.4 g
View full nutritional breakdown of Pan-Grilled Chicken With Cranberry Salsa calories by ingredient
Pan-Grilled Chicken With Cranberry Salsa
This is a SparkPeople.com Recipe (what's this)
Ingredients
-
INGREDIENTS FOR 4 SERVINGS:4 (4-ounce) skinned, boned chicken breast halves1/4 teaspoon salt1/8 teaspoon black pepper1/3 cup minced green onions1 tablespoon minced pickled jalapeno peppers2 teaspoons balsamic vinegar1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray)2 tablespoons minced fresh cilantro, divided1-1/2 tablespoons lime juice, divided2 tablespoons 1/3-less-fat cream cheese
Directions
INSTRUCTIONS:
Preparation time: 12 minutes Cooking time: 10 minutes
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, jalapenos, 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).
Find inventive new recipes to prepare the ultimate suppertime standbys—chicken breasts and thighs — at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Preparation time: 12 minutes Cooking time: 10 minutes
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, jalapenos, 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).
Find inventive new recipes to prepare the ultimate suppertime standbys—chicken breasts and thighs — at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
Incredible!
-
Incredible!
