Grilled Chicken Breast with Corn & Tomato Salsa

Name: Grilled Chicken Breast with Corn & Tomato Salsa
Yield: 3
Cuisine: Fusion
Ingredients: chicken; vegetable oil; black pepper; garlic; rosemary leaves; thyme; prepared mustard; tomatoes; corn; jalapeño pepper; onions; vinegar; basil

Surprise your loved one with this scrumptious chicken dish that will add a kick to anyone's tastebuds.

Yield

3 servings

Prep

15 min

Cook

15 min

Ready

30 min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
3	each	chicken breast halves *see note	*
¼	cup	vegetable oil olive
½	teaspoon	black pepper cracked
1	each	garlic clove, minced
1	each	rosemary leaves sprig	*
1 ½	each	thyme sprigs	*
1	x	prepared mustard dijon	*
6	each	tomatoes roma
1 ¼	cup	corn fresh, kernels, cooked
2	tablespoons	jalapeño pepper chopped
1	each	onions red, diced fine
2	tablespoons	vinegar cider
1	tablespoon	basil diced

Ingredients

Amount	Measure	Ingredient	Features
3	each	chicken breast halves *see note	*
59	ml	vegetable oil olive
2.5	ml	black pepper cracked
1	each	garlic clove, minced
1	each	rosemary leaves sprig	*
1.5	each	thyme sprigs	*
1	x	prepared mustard dijon	*
6	each	tomatoes roma
296	ml	corn fresh, kernels, cooked
3E+1	ml	jalapeño pepper chopped
1	each	onions red, diced fine
3E+1	ml	vinegar cider
15	ml	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 1¼ 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.