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Chicken Breasts with Gorgonzola Tomato Salsa Recipe

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This recipe for Chicken Breasts with Gorgonzola Tomato Salsa, by , is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Henley
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. chopped tomato
1/3 c. minced red onion
1/3 c. finely chopped fresh basil
2 tsp. extra virgin olive oil
1 tsp. kosher salt, divided
6 (6-oz.) skinless, boneless chicken breast halves
1/4 tsp. freshly ground black pepper
Cooking spray
3 tbsp. crumbled Gorgonzola cheese

Directions:
Directions:
Combine tomato, onion, basil, oil, and 1/2 tsp. salt in medium bowl. Let stand at room temperature.

Place each chicken breat half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1-in. thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/2 tsp. 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. Serve chicken topped with about 1/3 c. salsa.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Chicken can also be grilled. I served this on top of cooked orzo mixed with a little chopped fresh basil, tomatoes, juice of 1/2 lemon, a few tbsp. olive oil, salt and pepper. Great for lunch the next day at room temperature too!

 

 

 

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