Pan grilled chicken with cranberry orange salsa

MMMM great use of seasonal fruits from Cooking Light. This was SUPER quick to make and OH SO GOOD AND LIGHT! I used fresh cranberry orange sauce from the deli, making your own would be even better!

ENJOY!

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 -I used one fresh jalapeno

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

Directions:

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.