Cooking Light has a recipe for chicken and cranberry salsa that I want to try just to see how the salsa works. It calls for jalepenos..with cranberries and oranges. I have never tried a cranberry anything with jalepenos but I’m willing to try it out. The chicken also has a creamy cilantro topping and I have been using a lot of cilantro sour cream so I think a cream cheese with cilantro would be great with the heat of the salsa. It was an easy dish to make because you make the salsa and cream while the chicken is cooking. It didn’t take long to make this and we both loved the flavors.
- 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, jalapeños, 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