Pan-Grilled Chicken with Cranberry Salsa

Ingredients

• 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 jalapeño 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

Preparation

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 immediately.