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3 servings
suggest servings
| 3 | each | chicken | breast halves *see note |
| 1/4 | cup | vegetable oil | olive |
| 1/2 | teaspoon | black pepper | cracked |
| 1 | each | garlic | clove, minced |
| 1 | each | rosemary leaves | sprig |
| 1 1/2 | each | thyme leaves | sprigs |
| 1 | x | prepared mustard | dijon |
| 6 | each | tomatoes | roma |
| 1 1/4 | cup | corn | fresh, kernels, cooked |
| 2 | tablespoons | jalapeno pepper | chopped |
| 1 | each | onion | red, diced fine |
| 2 | tablespoons | 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.
| % Daily Value* | |
| Total Fat 20.0g | 30% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 24mg | 1% |
| Total Carbohydrate 27.0g | 9% |
| Dietary Fiber 6.0g | 23% |
| Sugars 10.0g | |
| Protein 5.0g | 10% |
| Vitamin A | 46% | Vitamin C | 69% | |
| Calcium | 4% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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