Try a new twist on chicken! Too busy? Consider purchasing already prepared salsa, add cheese and top on chicken.
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 kosher salt, divided
6 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
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.
Nutrition information per serving: Calories 178, Fat 5.6 g, Sat fat 1.8 g, Mono fat 2.2 g, Poly fat 0.9 g, 74 mg cholesterol, 426 mg sodium, 3.5 gm carbohydrate, 1.1 gm fiber, 27.2 gm protein
Recipe available at: http://www.myrecipes.com/recipe/chicken-breasts-with-gorgonzola-tomato-salsa