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Chicken Breasts with Gorgonzola Tomato Salsa Recipe

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This recipe for Chicken Breasts with Gorgonzola Tomato Salsa is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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