Chicken Breasts with Gorgonzola-Tomato Salsa

Chicken Breasts with Gorgonzola-Tomato Salsa

Ingredients (serves 6):

  • 2 cups chopped tomato
  • 1/3 cup minced red onion
  • 1/3 cup finely chopped fresh basil
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon salt, divided
  • 6 (±170 – 200 gram) skinless, boneless chicken breast halves
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3 tablespoons crumbled Gorgonzola cheese

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.



  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.
  3. Sprinkle both sides of chicken with remaining 1/2 teaspoon salt and pepper.
  4. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray.
  5. Add 3 chicken breast halves to pan; cook 4 minutes on each side or until chicken is browned and done.
  6. Remove from pan; keep warm. Repeat procedure with remaining 3 chicken breast halves.
  7. Stir cheese into tomato mixture.
  8. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.
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