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How To make Grilled Chicken Breast with Corn & Tomato Salsa

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Ingredients
3
each
chicken, breast halves *see note
1/4
cup
oil, olive
1/2
teaspoon
pepper, black, cracked
1
each
garlic, clove, minced
1
each
rosemary, sprig
1 1/2
each
thyme, sprigs
1

mustard, dijon
 
 

corn and tomato salsa:


6
each
tomatoes, roma
1 1/4
cup
corn, fresh, kernels, cooked
2
tablespoon
jalapeno chile, chopped
1
each
onion, red, diced fine
2
tablespoon
vinegar, cider
1
tablespoon
basil, diced

Directions:
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 tomatoes which have been cored and seeded. Stir in 1-1/4 cups cooked 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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