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Skillet-Cooked Chicken Breasts with Tomatoes and Gorgonzola

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Serves 6 | 

Fine dining made easy at home.

Ingredients:

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

Directions:

  1. In a bowl, stir together olive oil, onion, basil, tomato, and 1/2 teaspoon salt. Set aside.
  2. 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.
  3. 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.
  4. Add Gorgonzola to bowl with tomatoes, stir to combine. Serve chicken with tomato-Gorgonzola mixture.
Course: Dinner
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In no event shall Seaside Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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