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.
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 kosher salt, divided
- 6 skinless, boneless chicken breast halves
- ¼ teaspoon freshly ground black pepper
- Cooking spray
- 3 tablespoons crumbled Gorgonzola cheese
Combine tomato, onion, basil, oil, and ½ 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 25mm thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining ½ teaspoon salt and pepper.
Heat a large non-stick 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.