Chicken with Gorgonzola-Tomato Salsa

By rossboys

Combine the ingredients for the salsa--except the cheese--up to a few hours before dinner, and store at room temperature; pound the chicken ahead of time, and keep chilled.

Ingredients

• 2 cups chopped tomato
• 1/3 cup minced red onion
• 1/3 cup finely chopped fresh basil
• 2 tsp extravirgin olive oil
• 1 tsp kosher salt, divided
• 6 6oz skinless, boneless chicken breast halves
• 1/4 tsp freshly ground black pepper
• Cooking spray
• 3 Tbsp crumbled Gorgonzola cheese

Details

Servings 6

Preparation

Step 1

Combine tomato, onion, basil, oil, and 1/2 tsp salt in a medium bowl. Let stand at room temperature.

Pound each chicken breast to 1" thickness. Sprinkle both sides of chicken with remaining 1/2 tsp salt and pepper.

Heat a large nonstick skillet over med-high heat. Coat pan with cooking spray. Add 3 chicken breast halves to pan; cook 4 min 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.