1/2 cup olive oil
1 teaspoon cracked black pepper
2 cloves garlic, minced
2 sprigs rosemary
3 sprigs thyme
2 tablespoons Dijon mustard
6 boneless, skinless chicken breasts
Corn and Tomato Salsa:
6 Roma tomatoes, cored, seeded
11/4 cups fresh corn kernels, cooked
2 tablespoons chopped jalapeno
1 small red onion, finely diced
2 tablespoons cider vinegar
1 tablespoon chopped basil


1. Prepare Chicken: In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a simmer (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator.
2. Meanwhile, prepare Corn and Tomato Salsa: In food processor, coarsely chop tomatoes. Stir corn, jalapeno, red onion, cider vinegar and basil. Let stand about 1 hour to blend flavors.
3. Heat grill to medium heat. Remove chicken from oil and shake off any excess. Place on grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once. To serve, place chicken on plate and top with Corn and Tomato Salsa.
If a grill is not available the chicken in the following recipe can be broiled. To broil, cook chicken in oven directly under the gas or electric heat source.
Grilled Chicken Breast Wi
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