Chicken with Gorgonzola Salsa

(from elchallis’s recipe box)

Serves 6 people

Categories: Chicken, Entree

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

Directions

  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.

Email to a friend | Print this recipe | Back