s PAN-GRILLED CHICKEN WITH CRANBERRY SALSA ****
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s PAN-GRILLED CHICKEN WITH CRANBERRY SALSA ****
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Ingredients
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Instructions Instructions: *** 11-2-08 this didn't sound too exciting but it was great, we combined whole berry cranberry sauce and mandarin oranges for the cranberry-orange sauce we couldn't find *** Usher in the warm flavors of fall with a dish that plates thin chicken breast halves with cranberry sauce and a bright cilantro cream topping. 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 jalapeħo 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 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, jalapeħos, 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. Yield: 4 servings (serving size: 1 chicken breast half, 1/3 cup sauce, and 2 teaspoons cilantro cream) CALORIES 292 (8% from fat); FAT 2.5g (sat 0.9g,mono 0.6g,poly 0.4g); IRON 1.2mg; CHOLESTEROL 69mg; CALCIUM 26mg; CARBOHYDRATE 38g; SODIUM 397mg; PROTEIN 26.9g; FIBER 0.3g Cooking Light, DECEMBER 2000 Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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