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Skillet-Cooked Chicken Breasts with Tomatoes and Gorgonzola
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Fine dining made easy at home.
|2 teaspoons extra virgin olive oil|
|1/3 cup minced red onion|
|1/3 cup finely chopped fresh basil|
|2 cups chopped tomato|
|6 boneless, skinless chicken breast halves|
|1 teaspoon kosher salt, divided|
|1/4 teaspoon freshly ground black pepper|
|3 tablespoons crumbled Gorgonzola cheese|
- In a bowl, stir together olive oil, onion, basil, tomato, and 1/2 teaspoon salt. Set aside.
- Set each chicken breast half between 2 sheets of plastic wrap and pound to 1-inch thickness. Sprinkle each side of each breast with the remaining 1/2 teaspoon salt and black pepper.
- Coat a large nonstick skillet with cooking spray then heat over medium-high heat. Three chicken breasts at a time, cook until browned and done, about 4 minutes per side. Remove chicken from pan and keep warm while you finish cooking the remaining chicken.
- Add Gorgonzola to bowl with tomatoes, stir to combine. Serve chicken with tomato-Gorgonzola mixture.
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