Pan-Grilled Chicken with Cranberry Salsa

Pan-Grilled Chicken with Cranberry Salsa
Photo by Becky Luigart-Stayner


  • ¼ teaspoon salt
  • 2 tablespoons 1/3-less-fat cream cheese
  • 2 teaspoons balsamic vinegar
  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 tablespoon minced pickled jalapeño peppers
  • 1/8 teaspoon black pepper
  • 1 (12-ounce) container cranberry-orange sauce (such as Ocean Spray)
  • + 3 more ingredients
    • 1 ½ tablespoons lime juice, divided
    • 2 tablespoons minced fresh cilantro, divided
    • 1/3 cup minced green onions

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 onio...

View full recipe at My Recipes


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