Pan-Grilled Chicken with Cranberry Salsa

Name: Pan-Grilled Chicken with Cranberry Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons balsamic vinegar; 0 teaspoons black pepper; 2 Tbsps minced fresh cilantro, divided; 79 milliliters minced green onions; 1 Tbsp minced pickled jalapeño peppers; 2 Tbsps lime juice, divided; 0 teaspoons salt; 454 grams skinned, boned chicken breast halves

The recipe Pan-Grilled Chicken with Cranberry Salsan is ready in roughly 45 minutes and is definitely an amazing gluten free and vegetarian option for lovers of Mexican food. This recipe serves 4. One serving contains 102 calories, 3g of protein, and 1g of fat. A mixture of skinned, pepper, green onions, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

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.

Ingredients you will need

Chicken Breast

Meat

Wrap

Equipment you will use

Plastic Wrap

Meat Tenderizer

Rolling Pin

Sprinkle with salt and pepper.

Ingredients you will need

Salt And Pepper

Heat a grill pan over medium-high heat; cook chicken for 5 minutes on each side or until done. Keep warm.

Ingredients you will need

Whole Chicken

Equipment you will use

Grill Pan

Combine onions, jalapeos, vinegar, and cranberry sauce in a medium bowl. Stir in 1 tablespoon cilantro and 1 tablespoon lime juice.

Ingredients you will need

Cranberry Sauce

Lime Juice

Cilantro

Vinegar

Onion

Equipment you will use

Bowl

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.

Ingredients you will need

Cream Cheese

Lime Juice

Cilantro

Salsa

Equipment you will use

Bowl

Place chicken on top of salsa; top with a dollop of cilantro cream.

Ingredients you will need

Cilantro

Whole Chicken

Cream

Salsa

Serve immediately.

Equipment

Ingredients

Servings:

2teaspoons

balsamic vinegar 0teaspoons

black pepper 2Tbsps

minced fresh cilantro, divided 79milliliters

minced green onions 1Tbsp

minced pickled jalapeño peppers 2Tbsps

lime juice, divided 0teaspoons

salt 454grams

skinned, boned chicken breast halves

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try WindRacer Russian River Pinot Noir. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 60 dollars per bottle.