- 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
- 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
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.