Pan Seared Chicken Breasts with Tomato-Gorgonzola Salsa
2 cups Roma tomatoes, chopped (room temperature) 2 shallots, minced 1/3 cup basil, finely chopped 2 teaspoons extra-virgin olive oil + 1 Tablespoon 6 skinless, boneless, organic chicken breast halves Salt and freshly ground black pepper 3 Tablespoons gf Gorgonzola, crumbled
In a medium bowl, combine the tomatoes, shallots, basil and 2 teaspoons olive oil. Season with salt and freshly ground black pepper. Set aside.
Place the chicken breasts between 2 sheets of plastic wrap. Using a meat mallet, pound the chicken breasts to 1 inch thickness. Season both sides of the chicken with salt and freshly ground black pepper.
Heat 1 tablespoon olive oil a large non-stick skillet or heavy cast iron skillet over medium-high heat. Add 3 chicken breast halves to the pan; cook for 4 minutes per side or until the chicken is nicely browned on each side and just firm to the touch. Transfer the chicken to a platter and tent with foil to keep warm. Repeat process with the remaining chicken breast halves.
Stir the Gorgonzola cheese into the tomato mixture. Adjust seasonings to taste, if necessary, with salt and freshly ground black pepper.
To serve, place a chicken breast halves on dinner plates and top with the Tomato-Gorgonzola salsa.