Chicken Breasts with Gorgonzola-Tomato Salsa

Our family LOVES this meal.  It is delicious!  I found it in Cooking Light Magazine September 2008.  I will post the original recipe, although I always double it.  The leftovers are super good.  Store the chicken and salsa separately.

Salsa

2 cups chopped tomato          1/3 cup chopped red onion

1/3 cup finely chopped basil    2 teasp. extra virgin olive oil

1/2 teasp. Kosher salt             3 Tbsp. crumbled Gorgonzola cheese (I sometimes use Feta)

Combine tomato, onion, basil, oil, and salt in a medium bowl.  Let stand at room temperature while you prepare chicken.  Before serving toss in cheese.

Chicken

6 (6 oz.) skinless, boneless chicken breast halves. 

1/2 teasp. Kosher salt

1/4 teasp. pepper

Cooking Spray

Cooking Light suggests you pound out the chicken to 1 inch thickness between heavy duty Suran Wrap.  I just cut down the chicken pieces to make thinner, and easier to cook. 

Season the chicken with salt and pepper.

Cook chicken in large fry pan, heated and sprayed with cooking spray - about 4 minutes on each side, till cooked all the way through. 

Serve with Salsa over chicken. 

Serving size - 6 oz. chicken, 1/2 cup salsa

Calories 178; Fat 5.6 g; Protein 27.2; Carb 3.5; Fiber 1.1g

**In the magazine this recipe is served with Spicy Potato Wedges.  I always serve them together.  They go great together.