Sautéed Chicken with Tangy Salsa

I have been in such a recipe rut lately... it has really been quite a drag. But this afternoon I pulled this one out of the air, and I'm so glad I did because we all enjoyed it. This is a great recipe to make on any given night because it uses staples that we all have in our kitchens.

Ingredients:
For the chicken:
6-8 chicken breasts, sliced thin
2 t olive oil
1/2 cup mozzarella cheese, shredded
Salt
Pepper
Garlic powder

For the salsa:
1.5 cups tomatoes, diced (I used half cherry and half grape because that's what I had)
1/4 cup red onion, minced
2 cloves garlic, minced
2 t red wine vinegar
1 T fresh parsley, chopped
Salt and pepper to taste

Directions:
For this dish it is best to prepare the salsa ahead of time. Mix tomatoes, red onion, garlic, vinegar, parsley, salt and pepper. Gently stir to combine. Refrigerate for up about an hour.

Season chicken breast with salt, pepper and garlic powder. Adding as much or as little as you would like, keeping in mind that the tangy salsa has a lot of flavor! Heat a non-stick skillet to medium-high, add oil, heat then add chicken. Cook on each side for 2 to 3 minutes or until golden brown and cooked through. Remove from pan and plate the chicken immediately adding a tablespoon of mozzarella cheese to each chicken breast, this way the cheese will melt quickly. Top each chicken breast with 1 to 2 tablespoons of tangy salsa. Serve immediately.

Weight Watcher Friends: I used 1lb chicken breast and cut them into thin slices I had 8 slices, each slice was 3 points with the cheese and salsa. The salsa is 0 points so if you like it, eat up!