Chicken Breasts with Gorgonzola-Tomato Salsa

Chicken Breasts with Gorgonzola-Tomato Salsa Recipe

Becky Luigart-Stayner

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.


6 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

Lia Huber,

Cooking Light

September 2007
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