Chicken Breasts with Cranberry Salsa and Cilantro Cream


prep 0:12       total 0:34


4 servings



4 boneless chicken breast halves
1/4 tsp. salt
1/8 tsp. black pepper
1/3 cup minced green onions
1 tbsp. minced jalapeno
2 tsp. balsamic vinegar
1 container (12 oz.) orange cranberry sauce (like Ocean Spray)
2 tbsp. minced fresh cilantro, divided
1-1/2 tbsp. fresh lime juice, divided
2 tbsp. cream cheese, softened


Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized bowl. Stir in 1 tbsp of the cilantro, and 1 tbsp of the lime juice. Set aside. Combine the remaining cilantro and lime juice with the cream cheese in a small bowl, combining well. Set aside.

Put each chicken breast half between plastic wrap, and flatten to about 1/2 inch thickness using a mallet or rolling pin. Sprinkle chicken with salt and pepper. Heat medium skillet over medium high heat, cook chicken 4-5 minutes on each side, till done.

Spoon cranberry salsa evenly into 4 serving plates. Top with chicken breasts, and add a dollop of cilantro cream over each chicken breast, then serve.

Author's Comments

So fast and easy, but it'll seem like you worked a long time on this one. The flavors of the cranberry salsa with the cilantro cream are a surprisingly good combination. One word of advice: the cilantro is a standout flavor in this dish, so if you don't like the herb, you may not like this one. -From Cooking Light-

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