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!
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
Combine tomato, onion, basil and 1/2 tsp of salt in a medium bowl.
Mix the tomatoes, onions, basil, oil and salt together well in the bowl and set aside at room temperature.
Place each chicken breast half between two sheets of wax paper or heavy-duty plastic wrap on a flat surface.
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.
Sprinkle both sides of the chicken with the remaining 1/2 tsp of Kosher salt and 1/4 tsp of black pepper.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
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.
Add the three Tbsp of Gorgonzola cheese to the salsa.
Top each chicken breast with about 1/3 cup of the salsa and serve!
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