Grilled Chicken Breast With Corn And Tomato Salsa Recipe

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

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.