Source: dLife

Chicken topped with a zesty tomato and gorgonzola cheese sauce.

Servings

2 cup chopped tomato
0.33 cup minced onion
0.33 cup fresh basil , finely chopped
2 tsp extra virgin olive oil
1 tsp kosher salt , divided
6 boneless skinless chicken breasts
0.25 tsp black pepper , freshly ground
1 cooking spray
3 tbsp crumbled gorgonzola cheese

1 Mix tomato, onion, basil, oil, and 1/2 teaspoon salt in a bowl. Reserve.
2 Arrange each chicken breast between 2 pieces of plastic wrap. Using a meat mallet or a small heavy skillet, pound each breast to 1 inch thickness.
3 Season both sides of chicken breast with the rest of the salt and pepper.
4 Heat a cooking spray coated large skillet over medium high heat. Place 3 breasts in the pan and cook 4 minutes per side, chicken should be completely cooked through. Take chicken off of heat and set aside. Continue along with process until all chicken is finished.
5 Combine the cheese with the tomato mixture and serve along side.

The salsa can be made a few hours in advance, kept at room temperature, but do not add the cheese until the very end. Also, the chicken breasts can be pounded in advance and kept chilled.