Chicken Breasts with Gorgonzola-Tomato Salsa POINTS - 4
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.
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
Combine tomato, onion, basil, oil, and 1/2 teaspoon salt in a medium bowl. Let stand at room temperature. 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.
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. Place 1 chicken breast half on each of 6 plates; top each serving with about 1/3 cup salsa.
Yield: 6 servings
CALORIES 178 (28% from fat); FAT 5.6g (sat 1.8g,mono 2.2g,poly 0.9g); PROTEIN 27.2g; CHOLESTEROL 74mg; CALCIUM 43mg; SODIUM 426mg; FIBER 1.1g; IRON 1.1mg; CARBOHYDRATE 3.5g
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