Chicken Breasts with Gorgonzola-Tomato Salsa |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
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 |
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.
|
|