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.
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
3 tablespoons crumbled Gorgonzola cheese
How to Make It
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.
The chicken is pretty basic but the salsa makes the dish! Flavorful and vibrant. I served it with steamed broccoli mixed with minced garlic and red pepper flakes for added kick and then some rice cooked in chicken stock. My bf loved it and it is super easy. Will definitely make it again.
We loved this dinner. The salsa was wonderful. I was wishing for some tortilla chips to finish the last little bit off with!
I didn't pound the chicken breast, just cut them in half. I would definitely make this again and again!
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