Cranberry Chicken with Spicy Cream

I bought Dave a new grill for his birthday (yeah, no idea how I'm going to top that next year), and we've definitely put it to use! Grilling out was one of the activities I was most looking forward to as a new homeowner. It makes it easier to eat healthier food, and it certainly simplifies entertaining. It's also been fun to experiment with converting some old favorites into new grill-ready recipes. We recently tried Dave's favorite Cooking Light recipe on the grill instead of in a cast iron grill pan; the results absolutely exceeded our expectations.

Cranberry Chicken with Spicy Cream (adapted from Cooking Light)

Ingredients

• 2 boneless skinless chicken breasts, butterflied and cut in half
• 1/4 tsp salt
• 1/4 tsp pepper
• 1/3 cup green onions, minced
• 1 Tbsp fresh jalapeño, minced
• 2 tsp balsamic vinegar
• 1 (12-oz) can of cranberry sauce
• 1 Tbsp orange juice
• 2 Tbsp cilantro, divided
• 1 1/2 Tbsp lime juice, divided
• 2 Tbsp reduced fat cream cheese

Directions

1. Sprinkle salt and pepper on the chicken breast halves. Throw them on the grill.
2. Combine onions, jalapeños, vinegar, cranberry sauce, and orange juice in a small bowl. Stir in 1 Tbsp cilantro and 1 Tbsp lime juice. Set aside.
3. Stir remaining cilantro and lime juice into the cream cheese. Set aside.
4. Place grilled chicken breast on top of cranberry mixture and top with a dollop of cream cheese mixture. Serve immediately.

What's your favorite grilling recipe?