Chicken Breasts with Gorgonzola-Tomato Salsa

By VegasBartender

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.

Lia Huber, Cooking Light

SEPTEMBER 2007

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
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons crumbled Gorgonzola cheese

Details

Servings 6
Adapted from myrecipes.com

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.