Chicken Breasts with Gorgonzola-Tomato Salsa

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.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 178
  • Calories from fat: 28%
  • Fat: 5.6g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.9g
  • Protein: 27.2g
  • Carbohydrate: 3.5g
  • Fiber: 1.1g
  • Cholesterol: 74mg
  • Iron: 1.1mg
  • Sodium: 426mg
  • Calcium: 43mg

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

Preparation

  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.
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