Caprese Chicken Pasta

You will love this comfort food "Mac and Cheese" with a twist! 

Serves 10 ( 1 c. = 9 points +)

• 1 lb. boneless, skinless chicken breasts, cooked and shredded
• 4 c. grape tomatoes
• 2 T. olive oil
• 12 oz. uncooked penne pasta
• 1 T. crushed garlic
• 10 tsp. flour
• 3-1/2 c. skim milk
• 1 tsp. salt
• 1 tsp. pepper
• 1-1/2 c. part-skim shredded mozzarella
• 2/3 c. Parmesan cheese, grated
• 1/2 c. torn basil leaves
• 1/4 c. Panko Japanese bread crumbs
• 1/4 tsp. crushed red pepper flakes

Preheat broiler to high. Combine tomatoes with 1 T. oil on a jelly roll pan. Broil 3 minutes or until tomatoes begin to break down.

Cook pasta; Drain. Return pasta to pan.
Heat a saucepan over medium heat. Add 1 T. oil. Add garlic and cook 1 minute. Stir in flour. Add milk, salt, pepper, stirring with a whisk. Bring to a simmer; cook until thickened. Remove pan from heat; stir in cheeses. Add cheese mixture to pasta; toss.Stir in chicken. Stir in tomato mixture and basil. Spoon into a 13 x 9 pan coated with nonstick spray. Sprinkle with Panko and red pepper flakes. Broil 2-4 minutes or until Panko is browned.

Cherry, Chicken, Pecan Barley Salad

This salad will make your taste buds sing! It is hearty and full of wonderful, healthy ingredients! Try using different grains. I had barley on hand, so that is what I used. I think this would be great with farro or wheat berries too.

Serves 4 ( 1-1/4 c. = 10 points +)

• 3 T. olive oil, divided
• 2 T. cider vinegar
• 3/4 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. sugar
• 1-1/2 c. cooked barley
• 1/4 c. chopped pecans, toasted
• 8 oz. boneless, skinless chicken breast, cooked and shredded
• 1/2 c. chopped onion
• 1 T. chopped, fresh thyme
• 1/4 c. dried cherries
• 1 oz. baby arugula
• 2 oz. goat cheese, crumbled

Combine 2-1/2 T. oil, vinegar, salt, pepper and sugar in a large bowl. Add barley, nuts, and chicken.
Place cherries in a small bowl. Cover with 1/2 c. boiling water. Let stand 10 minutes; drain and chop.
Heat remaining 1-1/2 tsp. oil in a nonstick skillet. Add onion and thyme and cook until onion is tender. Stir onions and cherries into barley mixture. Stir in arugula. Sprinkle with goat cheese.

adapted from "Cooking Light"

Chicken Schnitzel with Mustard Mashed Potatoes

The only thing I can say about this recipe is YUM! My family devoured it! We have had traditional schnitzel in Germany made with real veal, but this chicken recipe is a very close second and is way cheaper!

Serves 8 ( 1 chicken cutlet with 1/2 c. potatoes = 8 points +)

Potatoes:

• 2 lbs. red potatoes, cut into quarters
• 2/3 c. fat-free chicken broth
• 2 T. Dijon mustard
• salt and pepper to taste
• 1/2 c. sliced green onions

Chicken:

• 8 ( 4 oz) boneless, skinless chicken breast halves, pounded to 1/4 inch thickness
• salt and pepper
• 6 T. flour
• 1/4 c. skim milk
• 1 egg
• 3/4 c. dried plain bread crumbs
• 1 tsp. garlic powder
• 1/4 c. chopped fresh flat-leaf parsley
• 2 T. olive oil, divided
• lemon wedges

Place potatoes in a large saucepan, cover with water and boil until tender. Drain and mash with broth, mustard, salt, and pepper. Stir in green onions.

For chicken, place egg and milk in a shallow dish and whisk until combined.
In another shallow dish, place flour.
In a third shallow dish, place bread crumbs and garlic powder.

Sprinkle chicken on both sides with salt and pepper. Dredge chicken in flour, then dip in egg mixture, then coat in bread crumb mixture.

Heat a large nonstick skillet coated with cooking spray. Add 1 T. oil and swirl to coat. Add four pieces of chicken. Cook for about 3 minutes per side or until golden and cooked through. Repeat with remaining 1 T. oil and remaining chicken. Let chicken stand 5 minutes before serving. Serve with lemon wedges.


adapted from "Cooking Light"

Greek Chicken Wraps

Serves 6 ( 7 points +)

• 1 c. grape tomatoes, halved
• 3 T. chopped, pitted Kalamata olives
• 6 T. reduced-fat feta, crumbled
• 1 T. fresh lemon juice
• 1 tsp. dried oregano
• 1 T. olive oil
• 1 c. cooked shredded boneless, skinless chicken breast ( you can use rotisserie chicken if you like)
• 1 c. chopped cucumber
• 6 T. roasted red pepper hummus
• 6 ( 8 inch) La Tortilla Factory whole wheat tortillas

Place tomatoes, olives, feta, lemon juice, oregano, olive oil, cucumber, and chicken in a bowl. Toss to coat. 
Spread 1 T. hummus on each tortilla. Top with chicken mixture. Roll wraps and cut in half.


adapted from "Cooking Light"

Lemony Orzo- Veggie Salad with Chicken

YUMMMM!

Serves 4 ( about 1-1/4 c. = 7 points +)

• 3/4 c. uncooked orzo pasta
• 1/4 tsp. grated lemon rind
• 3 T. fresh lemon juice
• 1 T. olive oil
• 1/2 tsp. salt
• 1/2 tsp. crushed garlic
• 1/4 tsp. honey
• 1/8 tsp. pepper
• 1 c. shredded skinless, boneless chicken breast
• 1/2 c. diced English cucumber
• 1/2 c. chopped orange bell pepper
• 1/3 c. sliced green onions
• 1 tsp. dried dill
• 1/2 c. crumbled goat cheese

Cook orzo; drain and rinse with cold water. Place in a large bowl.

While orzo cooks, combine lemon rind and next 6 ingredients ( through pepper), stirring with a whisk. Drizzle juice mixture over orzo; toss to coat.
Add chicken and next 4 ingredients ( through dill), toss to combine. Sprinkle with goat cheese.

adapted from "Cooking Light"

Sweet and Sour Chicken

I have tried many a sweet and sour chicken recipe in my lifetime. This one has topped them all! I saw the original recipe on a site called "carlsbadcravings.com" and I have adapted it slightly to make it just a little more points friendly. Never-the-less, it is still fairly high in points and should be saved for a real treat.

serves 8 ( 1/2 c. cooked rice + 1/8 chicken mixture = 13 points +)

Chicken:

• 1-1/2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 egg, beaten
• 1 T. water
• 1/2 c. flour
• 2/3 c. cornstarch
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground ginger
• 2 T. coconut oil or oil of your choosing

Sweet and Sour Sauce:

• 1/2 c. pineapple juice ( from a 20 oz. can of pineapple tidbits)
• 1 c. red wine vinegar
• 1-1/2 c. sugar
• 6 T. ketchup
• 1 small onion, diced
• 2 T. low-sodium soy sauce
• 1 T. crushed garlic
• 1 tsp. salt
• 1/2 tsp. red pepper flakes
• 1 tsp. crushed ginger

Vegetables/ Pineapple

• 1 ( 20 oz) can pineapple tidbits ( drain and use juice in sauce)
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 c. very thinly sliced carrots

Preheat oven to 375 degrees.

Add sweet and sour sauce ingredients to a medium or large pot. Stir and bring to a boil. Reduce heat and simmer for 20 minutes.
Meanwhile, beat 1 egg and add 1 T. water. Place flour in a gallon sized ziplock bag. In another gallon sized bag, combine cornstarch, garlic powder, salt, pepper, and ground ginger.

Dip chicken pieces in egg and then place in bag with flour. Shake to coat. Remove chicken from bag and place in bag with cornstarch mixture. Shake to thoroughly coat.

Heat a large nonstick skillet coated with cooking spray. Add oil and swirl to coat. Add chicken and cook 2 minutes per side or until just browned, but not cooked through. Transfer chicken to a 13 x 9 inch baking dish coated with nonstick spray.

Add the vegetables and pineapple to the sweet and sour sauce. Stir. Pour over chicken and stir to combine.

Bake at 375 for 30-45 minutes or until sauce is thickened. Stir occasionally. Serve over rice. 

Peach Glazed Chicken

Serves 4 ( 5 points +)

• 4 boneless, skinless chicken breast halves ( 4 oz. each)
• salt and pepper to taste
• 1 T. canola oil
• 1/2 c.  fat-free chicken broth
• 1/4 c. peach preserves
• 1 T. white wine vinegar
• 2 tsp. Dijon mustard

Heat a large nonstick skillet. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add to the pan and cook about 4 minutes per side or until done. Remove from pan and keep warm.

Add chicken broth, preserves, vinegar, and mustard to the pan, scraping to loosen browned bits. Cook until liquid reduces and thickens to form a glaze. Spoon glaze over chicken.

adapted from "Cooking Light"

Lemon Rosemary Chicken Breasts

Nice and summery and low in points!

Serves 8 ( 3 oz. chicken with sauce = 3 points +)

• 8 boneless, skinless chicken breast halves ( 4 oz. each)
• 1 T. olive oil
• salt and pepper to taste
• 1-1/2 c. fat-free chicken broth
• 1/3 c. fresh lemon juice
• 1 rosemary sprig

Preheat oven to 375 degrees.
Heat a large nonstick skillet coated with cooking spray. Add olive oil. Sprinkle chicken with salt and pepper and add to the pan. Brown on both sides. 
Place chicken in a large baking dish and bake 20-25 minutes or until cooked through. Cover and let stand 5 minutes.
In the same skillet, add rosemary, broth and lemon juice. Cook until reduced to about 1/3 c. Drizzle over cooked chicken.

BLT Pasta Salad with Chicken

This is a perfect side dish for any summertime meal! This would also be a great main course lunch dish.

serves 10 ( about 1 c. = 4 points +)

• 8 oz. uncooked rainbow rotini pasta
• 6 c. torn Romaine lettuce
• 2 Roma tomatoes, seeded and diced
• 1-1/2 c. cooked cubed chicken breast
• 4 reduced fat bacon strips, cooked crisp and crumbled
• 1/3 c. light mayonnaise
• 1/4 c. water
• 2 T. fat-free sour cream
• 1-1/2 tsp. white vinegar
• 1T. barbecue sauce
• black pepper to taste

Cook pasta al dente; drain and rinse in cold water.
In a large bowl, combine Romaine, chicken, bacon, tomatoes and pasta.
In a medium bowl, combine mayo, sour cream, water, vinegar, barbecue sauce and pepper. Pour over salad and toss to coat. Serve immediately.

adapted from "Taste of Home"

Chicken Scaloppine with Peperonata

This recipe is very easy and fairly quick to make. The pepper mixture can even be made ahead of time.

serves 8 ( 6 points +)

• 2 T. olive oil
• 1 large red bell pepper
• 1 large yellow bell pepper
• 2 c. vertically sliced onion
• 1 T. crushed garlic
• 1 c. halved grape tomatoes
• 1 tsp. dried basil
• 2 tsp. balsamic vinegar
• salt
• 2 lbs. boneless skinless chicken breasts, cut into 8 ( 4 oz. ) cutlets
• pepper
• 6 T. flour
• 3 T. butter

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Add peppers; cook 3 minutes, stirring occasionally. Add onion and garlic; cook 10 minutes. Add tomatoes; cook until tomatoes wilt. Remove from heat, stir in basil, vinegar and 1/4 tsp. salt.  Transfer to a bowl and set aside.

Place chicken between 2 pieces of plastic wrap and pound to 1/4 inch thickness. Sprinkle chicken with salt and pepper. Dredge in flour; shake off excess. 

Working in 2 batches, melt half of the butter in the skillet that was used for pepper mixture. Place half of the chicken in the skillet and cook 2-3 minutes on each side or until done. Repeat with remaining butter and chicken. 

Serve chicken with peperonata mixture.

adapted from "Cooking Light"

Curried Chicken Salad With Cashews and Grapes

Another great recipe adapted from the cookbook " Eating in Color" by Frances Largeman-Roth. This is perfect for a luncheon or light supper.

Serves 8 ( 2/3 c. = 5 points +)

• 2 lbs. boneless, skinless chicken breast, cooked and chopped
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 1/2 c. low-fat plain Greek yogurt
• 1/4 c. low-fat mayonnaise
• 1 T. grated lemon zest
• 1 T. fresh lemon juice
• 2 tsp. curry powder
• 1/2 c. chopped celery
• 1 c. red grapes, quartered
• 1/4 c. dried cranberries
• 1/3 c. chopped cashews
• Romaine lettuce

For dressing, whisk together yogurt, mayo, salt, pepper, lemon zest, lemon juice, and curry powder. 
Place cooked, chopped chicken in a large bowl. Stir in dressing to coat. Add celery, grapes, cranberries and cashews. Stir gently to mix. Serve on top of Romaine lettuce leaves. 

Peanut Butter Chicken Salad

A nice light luncheon or dinner entree, the ingredients for this salad can be prepped ahead of time and put together right before serving.

serves 8 ( 1 c. chicken mixture on top of a bed of spinach = 5 points +)

• 1-1/2 lbs. boneless, skinless chicken breasts, cut into thin strips
• salt and pepper to taste
• 4 medium carrots, peeled and cut into thin sticks
• 1 large English cucumber, cut into thin sticks
• 1 bunch green onions, sliced thinly
• 1 can ( 15 oz) bean sprouts, drained
• 1/4 c. reduced-fat natural peanut butter
• 1/2 c. fat-free chicken broth
• 4 tsp. soy sauce
• 2 T. olive oil
• baby spinach

Heat a large nonstick skillet coated with cooking spray. Season chicken with salt and pepper and add to the pan. Cook until chicken is no longer pink.
Place carrots, cucumber, onions and bean sprouts in a large bowl.

In a small bowl, whisk together the peanut butter, chicken broth and soy sauce. Slowly whisk in olive oil. Season with pepper.

Pour the peanut sauce over the vegetables. Add cooked chicken and toss to coat.

Place a handful of spinach on top of each plate and top with 1 c. chicken mixture. Serve immediately.

Chicken, Avocado And Walnut Salad

This hearty salad was perfect for a Sunday springtime lunch!

serves 4 ( 11 points +)


Salad:

• 12 c. Romaine lettuce, torn
• 2 Avocados, skinned, pitted and sliced
• 1 tsp. olive oil
• 1 lb. boneless, skinless chicken breasts
• salt and pepper to taste
• 4 T. chopped walnuts

Dressing:

• 2 T. olive oil
• 2 T. white wine vinegar
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• salt and pepper to taste

Whisk dressing ingredients together in a bowl; set aside.

Heat a nonstick skillet coated with cooking spray. Sprinkle chicken with salt and pepper. Add oil to the pan. Cook chicken until juices run clear. Let stand 5 minutes, then chop.

Place lettuce and avocado in a large bowl. Toss with dressing.

Place lettuce on each of 4 plates. Top with chicken and sprinkle with walnuts.

Chicken Taco Salad

This salad is fairly quick and easy to make if you use a rotisserie chicken.

Serves 6 ( 1 c. lettuce, topped with about 3/4 c. chicken mixture, 1/3 c. corn mixture, radishes and tortilla strips = 8 points +)

• 6 ( 6 inch) corn tortillas
• 1 c. salsa verde
• 3 oz. reduced-fat cream cheese
• 3 c. rotisserie chicken ( mixture of white and dark meat)
• 1/2 c. sliced green onions
• 2 T. lime juice, divided
• 5 tsp. olive oil, divided
• 2/3 c. black beans, drained and rinsed
• 2/3 c. frozen kernel corn, thawed
• 2/3 c. chopped red bell pepper
• 1/4 c. chopped, fresh cilantro
• 6 c. chopped Romaine lettuce
• 3 radishes, sliced thinly
• salt and pepper to taste

Preheat oven to 450. Cut tortillas into 1/4 inch strips, place on a baking sheet and spray with cooking spray. Bake 5 minutes, turn and bake an additional 5 minutes or until crisp. Cool.

Heat a nonstick skillet coated with cooking spray. Add salsa verde and cream cheese. Cook until cream cheese is melted. Stir in chicken, onions and 1 T. lime juice; remove from pan and keep warm.
Rinse out pan, add 2 tsp. oil and swirl to coat.
Add beans, corn and bell pepper. Saute, 2 minutes. Stir in cilantro.

Combine remaining 1 T. lime juice and 1 T. olive oil in a large bowl;  Add lettuce and toss to coat.

Place about 1 c. lettuce on each plate. Top with chicken mixture, corn mixture, radishes and tortilla strips. Season with salt and pepper to taste.

adapted from "Cooking Light"

Roasted Red Pepper and Spinach Pasta with Chicken

Light and fresh tasting!

serves 4 ( 1 chicken breast half and 1 c. pasta mixture = 10 points +)

• 6 oz. uncooked rainbow rotini
• 2 roasted red peppers ( packed in water), diced
• 3 oz. ( 3/4 c.) fresh mozzarella pearls or fresh mozzarella, diced
• 2 T. olive oil
• 2 tsp. white wine vinegar
• 2 tsp. crushed garlic
• salt and pepper to taste
• 2 c. fresh spinach
• 4 ( 4 oz.) boneless, skinless chicken breast halves

Cook pasta in boiling water until al dente. Stir in spinach and let wilt; Drain.

Meanwhile, whisk together oil, vinegar and garlic; set aside.

Heat a large nonstick skillet coated with cooking spray. Season chicken with salt and pepper. Cook chicken until juices run clear. Let stand 5 minutes before slicing.

Place diced peppers, pasta mixture and mozzarella in a large bowl. Season with salt and pepper. Toss with olive oil mixture.

Serve pasta topped with chicken.

Chicken and Rice with Cashews

While looking for a use for some chicken thighs, I came across this recipe which I adapted from"Cooking Light". It was very tasty!

serves 4 ( 11 points +)

• 2 c. cooked Jasmine rice
• 1/2 tsp. grated lime rind
• 1 tsp. canola oil
• 1 tsp. dark sesame oil
• 1 lb. boneless, skinless chicken thighs, cut into 1 inch pieces
• 3 T. low-sodium soy sauce, divided
• 1 T. crushed garlic
• 1 T. crushed ginger
• 1/2 tsp. crushed red pepper
• 2 c. fresh broccoli florets
• 1 medium orange bell pepper, cut into 1 inch pieces
• 2/3 c. fat-free chicken broth
• 2 tsp. cornstarch
• 2 T. lime juice
• 2 T. cashews, chopped

Heat a large nonstick skillet or wok over medium-high heat. Add oils and swirl to coat. Combine chicken, 2 T. soy sauce, garlic, ginger and crushed red pepper. Add chicken mixture to pan; cook chicken until done. Remove from pan.

Spray pan with nonstick spray. Add broccoli and peppers. Cook until crisp-tender.

Combine remaining 1 T. soy sauce, chicken broth, and cornstarch in a bowl. Add chicken mixture and broth mixture to pan. Bring to a boil;  cook 2 minutes or until sauce thickens. Remove from heat; stir in lime juice. Spoon 1/2 c. rice onto each plate. Top with 1/4 of chicken mixture. Sprinkle evenly with chopped cashews.

Stacked Chicken Enchiladas

This recipe is adapted from Cooking Light. The portion size is quite hearty. You will definitely be full after this meal!

serves 6 ( 10 points +)

• 1 T. canola oil
• 8 skinless, boneless chicken thighs ( about 2 lbs.)
• 1 tsp. ground cumin
• salt and pepper to taste
• 2 c. chopped onion
• 1 T. crushed garlic
• 15 oz. crushed tomatoes ( canned)
• 1 c. chopped fresh cilantro, divided
• 3 T. lime juice
• 1 c. salsa verde
• 12 ( 6 inch) corn tortillas
• 3/4 c. shredded pepper-jack cheese
• 6 T. fat-free sour cream

Preheat oven to 425 degrees.

Heat a large skillet over medium-high heat. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to pan and cook until done. Remove and let stand 5 minutes before shredding.
Meanwhile, add onion to pan and cook until translucent. Add garlic, tomatoes, cumin, salt and pepper to taste. Stir in shredded chicken.

In a medium bowl, stir together salsa verde and 3/4 c. cilantro.

Spoon 1/4 c. salsa mixture on the bottom of an 11 x 7 inch pan coated with nonstick spray. Top with 4 overlapping tortillas, half of chicken mixture, 1/4 c. salsa mixture. Repeat layers. Top with remaining 4 tortillas and remaining salsa mixture. Sprinkle evenly with cheese. Bake 15 minutes or until golden. Sprinkle with remaining 1/4 c. cilantro. Top each serving with 1 T. sour cream.

Ploughman's Platter

In honor of St. Patrick's Day, I made this pub-style platter meal. Everyone seemed to enjoy it. The foods are simple, yet satisfying. For the bread recipe, go here brown soda bread. You will end up with leftover chutney. Feel free to use it on another occasion.


serves 8 ( 1 whole sausage, 1 slice bread, 2 slices cheese, 1/8 salad, 2 T. chutney, 1 pickle = 12 points +)

salad:

• 8 c. red leaf lettuce
• 2 c. sliced English cucumber
• 1 c. halved cherry tomatoes
• 3 T. tarragon vinegar
• 3 T. olive oil
• 1 tsp. honey
• 1/2 tsp. Dijon mustard
• salt and pepper

Place lettuce in a large bowl with cucumbers and tomatoes. Whisk together remaining ingredients. Pour over salad and toss to coat, just before serving.

• 8 chicken apple sausages ( I used Usinger's ) 3 points each
• 8 slices brown soda bread
• 8 oz. reduced- fat cheddar, sliced into 16 pieces
• 8 mini dill pickles

Tomato Chutney:

• 1-1/4 c. cider vinegar
• 1/2 c. sugar
• 2 tsp. salt
• 1 tsp. ground ginger
• 1/2 tsp. cardamom
• 1/4 tsp. ground cloves
• 1 c. chopped onion
• 1/2 c. dried cranberries or golden raisins
• 2 T. crushed garlic
• 1 T. olive oil
• 1/4 tsp. pepper
• 7 plum tomatoes, quartered

For chutney, place ingredients in a large saucepan. Bring to a boil. Reduce heat and simmer 1 hour or until thick, stirring occasionally.

Arrange all ingredients on a platter and serve.

Parmesan and Pine Nut Crusted Oven-Fried Chicken

serves 6 ( 7 points +)

• 3 T. pine nuts
• 1 T. ground yellow cornmeal
• 1/2 tsp. baking soda
• 1/2 tsp. finely chopped fresh Rosemary
• 1/2 c. flour
• 1/4 c. grated Parmesan cheese
• salt
• pepper
• 1/2 c. low-fat buttermilk
• 1 egg white
• 2 T. canola oil

Preheat oven to 425. Combine first three ingredients in a food processor and process until smooth. Combine nut mixture, baking soda and next five ingredients ( through pepper) in a shallow dish. In another dish, combine egg white and buttermilk.
Dip chicken in egg white mixture, then dredge in flour mixture.
Heat an oven-proof skillet over medium-high heat. Add canola oil. Fry chicken until browned on one side. Flip. Put the pan in the oven and cook 10 minutes or until chicken is done.
Serve with a slice of lemon if desired.

adapted from "Cooking Light"

Chicken Thighs with Cilantro Sauce

This recipe comes from "Cooking Light Magazine". It has a bit of an Asian flair. The recipe only takes about 15-20 minutes total and is full of flavor and a special treat for a weeknight meal. The points value is 7+ for two thighs, which is great. If you opt for one thigh, it is 4+. 

serves 4 ( 2 thighs and 1 T. sauce = 7 points+)

• 8 skinless, boneless chicken thighs ( about 2 lbs.)
• 1/2 tsp. salt, divided
• 2 T. finely chopped onion or shallot
• 1 tsp. crushed garlic
• 1/3 c. chopped, fresh cilantro ( I think I used more)
• 1-1/2 T. dark sesame oil
• 1 T. low-sodium soy sauce
• 1/2 tsp. Sriracha sauce ( hot chile sauce)
• 1/2 tsp. grated lime rind

Heat a large skillet over medium-high heat. Spray with nonstick spray. Sprinkle chicken with 1/4 tsp. salt. Add to pan and cook until browned on one side ( about 6-7 minutes). Turn and cook until chicken is done. Place chicken on a platter. 
Meanwhile, place remaining ingredients in a food processor and pulse until blended. Serve about 1-1/2 tsp. cilantro mixture over each chicken thigh.