Grilled Chicken Breast With Corn& Tomato Salsa

* Exported from MasterCook *

Grilled Chicken Breast With Corn & Tomato Salsa

Recipe By : National Broiler Council
Serving Size : 3 Preparation Time :0:00
Categories : Grilled Chicken Chicken Breast

Amount Measure Ingredient -- Preparation Method
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3 chicken breast halves -- * see note
1/4 cup olive oil
1/2 teaspoon cracked black pepper
1 clove garlic -- minced
1 sprig rosemary
1 1/2 sprigs thyme
Dijon mustard
Corn and Tomato Salsa -- recipe follows

In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over
low heat, bring to a very warm stage (do not boil). Remove from heat and cool.
Brush mustard over chicken, pour marinade over chicken, cover and marinate
overnight in refrigerator. Remove chicken from oil and shake off any excess.
Place on prepared grill, skin side down, about 6 inches from heat. Grill over
medium heat about 12 minutes, turning once. To prepare Corn and Tomato
Salsa,in food processor, coarsely chop 6 Roma tomatoes which have been cored
and seeded. Stir in 1-1/4 cups cooked fresh corn kernels, 2 tablespoons
chopped jalapeno Chile, 1 finely diced small red onion, 2 tablespoons cider
vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors.


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NOTES : Chicken can be broiled if grill is not available. To serve, place
chicken on plate and top with Corn and Tomato Salsa. Yield: 6 servings.