Chicken Breasts with Gorgonzola-Tomato Salsa

TamTastic

Chicken Breasts with Gorgonzola-Tomato Salsa

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.

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
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.

Yield
6 servings

Nutritional Information
CALORIES 178(28% from fat); FAT 5.6g (sat 1.8g,mono 2.2g,poly 0.9g); IRON 1.1mg; CHOLESTEROL 74mg; CALCIUM 43mg; CARBOHYDRATE 3.5g; SODIUM 426mg; PROTEIN 27.2g; FIBER 1.1g

TamTastic

Chicken Breasts with Gorgonzola-Tomato Salsa

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.

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
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.

Yield
6 servings

Nutritional Information
CALORIES 178(28% from fat); FAT 5.6g (sat 1.8g,mono 2.2g,poly 0.9g); IRON 1.1mg; CHOLESTEROL 74mg; CALCIUM 43mg; CARBOHYDRATE 3.5g; SODIUM 426mg; PROTEIN 27.2g; FIBER 1.1g

ali106

hmmm I have all these ingredients at home...guess what Ali's having for supper! woo hoo!

hugs!