Monday, October 15, 2007
Another Cooking Light Dinner
This one was really really good. I loved this dinner. Matt and I both did. I could have put the Gorgonzola salsa on anything and loved it. So tasty. I served the chicken with Gorgonzola mashed potatoes and roasted asparagus. It was a perfect meal and took almost no time at all to put together. After having one of my brownies for dessert, it ended up being a lovely Cooking Light dinner.
Because this recipe was in one of their menu sections, I halved the recipe for the salsa and only used 2 chicken breasts, but this was definitely a dish worthy of company, so I'm posting the recipe as the magazine published it.
Chicken Breasts with Gorgonzola-Tomato Salsa
from Cooking Light, September 2007
2 c chopped tomato
1/3 c minced red onion
1/3 c finely chopped fresh basil
2 t olive oil
1 t kosher salt, divided
6 boneless, skinless chicken breast halves
1/4 t pepper
3 T crumbled Gorgonzola cheese
Combine tomato, onion, basil, oil, and 1/2 t 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 t 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 c salsa.
For my Gorgonzola mashed potatoes, I cooked potatoes until tender in salted water, then mashed them with about 1 T butter, 1/4 c buttermilk and pepper. Right before serving, I stirred in about 1/4 c Gorgonzola.