Chicken Breasts with Gorgonzola Tomato Salsa

By sheilaolim

Amount per serving

Calories: 178
Calories from fat: 28%
Fat: 5.6g
Saturated fat: 1.8g
Monounsaturated fat: 2.2g
Polyunsaturated fat: 0.9g
Protein: 27.2g
Carbohydrate: 3.5g
Fiber: 1.1g
Cholesterol: 74mg
Iron: 1.1mg
Sodium: 426mg
Calcium: 43mg

Ingredients

• 2 cups chopped tomato
• 1/3 cup minced red onion
• 1/3 cup finely chopped fresh basil
• 2 teaspoons extravirgin olive oil
• 1 teaspoon kosher salt, divided
• 6 (6-ounce) skinless, boneless chicken breast halves
• /4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons crumbled Gorgonzola cheese

Details

Servings 6

Preparation

Step 1

Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.
Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.