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Chicken Breasts with Gorgonzola-Tomato Salsa

Becky Luigart-Stayner

Yield 6 servings
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 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

Nutrition Information

  • calories 178
  • caloriesfromfat 28 %
  • fat 5.6 g
  • satfat 1.8 g
  • monofat 2.2 g
  • polyfat 0.9 g
  • protein 27.2 g
  • carbohydrate 3.5 g
  • fiber 1.1 g
  • cholesterol 74 mg
  • iron 1.1 mg
  • sodium 426 mg
  • calcium 43 mg

How to Make It

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

  2. 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.

  3. 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.

  4. Stir cheese into tomato mixture. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.