Chicken Breasts With Tomato-Gorgonzola Salsa

This is a simple recipe I found online last year that is from a September 2007 issue of Cooking Light. The chicken breasts are prepared very simply, and much of the flavor derives from the salsa-the sweetness of the tomato, the tangy flavor of the Gorgonzola cheese and the bite of the red onion. And, this is the perfect recipe if you’re in the mood to pound out some of your aggressions (within reason of course) when you need to flatten the chicken breasts. If you’ve never done it before, no need to panic!

These are the ingredients you will need to prepare this meal.
These are the ingredients you will need to prepare this meal.

Ingredients:

2 cups chopped tomato

1/3 cup minced red onion

1/3 cup finely chopped fresh basil

2 tsp extra-virgin olive oil

1 tsp Kosher salt, divided

6 (6-ounce) skinless boneless chicken breast halves

1/4 tsp freshly ground pepper

Cooking spray (like Pam)

3 Tbsp crumbled Gorgonzola cheese

Preparation:

Combine tomato, onion, basil and 1/2 tsp of salt in a medium bowl.

The tomatoes have been chopped.
The tomatoes have been chopped.
Adding the oil to the chopped tomatoes and onions.
Adding the oil to the chopped tomatoes and onions.
if you're like me and don;t like chopping fresh herbs, use a pair of herb scissors and snip away. No one has to know:)
if you’re like me and don’t like chopping fresh herbs, use a pair of herb scissors and snip away. No one has to know:)

Mix the tomatoes, onions, basil, oil and salt together well in the bowl and set aside at room temperature.

Salsa has been mixed.
Salsa has been mixed.
Salsa now covered and resting at room temperature.
Salsa now covered and resting at room temperature.

Place each chicken breast half between two sheets of wax paper or heavy-duty plastic wrap on a flat surface.

The chicken breasts nestling in between sheets of wax paper, totally unprepared for what's coming next.
The chicken breasts nestling in between sheets of wax paper, totally unprepared for what’s coming next.

Using a meat mallet (if you don’t have a mallet, use the bottom of the skillet in which you’re going to cook the chicken or the bottom of a sauce pan), pound the breasts evenly to about a 1-inch thickness. You don’t need to go crazy pounding the chicken as you don’t want to mutilate the poor things and tear them apart. Be prepared for the breasts to move around a bit. Just make sure you keep the chicken within the wax paper or plastic wrap.

The chicken breasts have been flattened.
The chicken breasts have been flattened.

Sprinkle both sides of the chicken with the remaining 1/2 tsp of Kosher salt and 1/4 tsp of black pepper.

The chicken after having been seasoned.
The chicken after having been seasoned.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

My skillet sprayed with Pam, eagerly waiting on the chicken breasts.
My skillet sprayed with Pam, eagerly waiting on the chicken breasts.

Add three chicken breast halves to pan, cooking four minutes on each side or until chicken is browned and done (the breasts cook quickly because they have been flattened). Remove from pan and keep warm. Repeat the cooking process with remaining three chicken breasts.

Nicely browned and done.
Nicely browned and done.

 

Add the three Tbsp of Gorgonzola cheese to the salsa.

The first Tbsp of Gorgonzola being added to the salsa.
The first Tbsp of Gorgonzola being added to the salsa.

Top each chicken breast with about 1/3 cup of the salsa and serve!

Chicken breasts topped with tomato-Gorgonzola salsa and tonight accompanying a baked sweet potato.
Chicken breasts topped with tomato-Gorgonzola salsa and tonight accompanied by a baked sweet potato.

Nutritional Breakdown:

Serving size: one chicken breast topped with 1/3 cup of the salsa

Cal: 178; Fat: 5.6 g (Sat fat: 1.8 g); Chol: 74 mg; Sodium: 426 mg; Carbs: 3.5 g; Protein: 27.2 g

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