Chicken with Tomato-Gorgonzola Salsa

This has a nice fresh taste, good for a hot day.

• 2c chopped tomato
• 1/3c chopped red onion
• 1/3 c chopped fresh basil
• 2 tsp extra virgin olive oil
• 1 tsp kosher salt, divided into two
• 6x 6oz skinless, boneless chicken breast halves
• 1/4 tsp black pepper
• cooking spray
• 3 TB crumbled gorgonzola cheese

Combine tomato, onion, basil, oil, and 1/2 tsp salt in a medium bowl. Let stand at room temperature.

Place each chicken breast between two sheets of plastic wrap and pound to a quarter inch thickness with a meat mallet. Sprinkle both sides of chicken with remaining salt and pepper.

Heat a large skillet over medium high heat. Coat with cooking spray. Add chicken to pan and cook 4 min per side, or until browned and done. Remove from pan and keep warm.

Stir cheese into tomato mixture. Serve chicken breasts with salsa on top of them.

Yield: 6 servings, each one chicken breast with 1/3c salsa

4 points per serving