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

Ingredients

EACH CHICKEN
breast halves *see note *

CUP VEGETABLE OIL
olive

TEASPOON BLACK PEPPER
cracked

EACH GARLIC
clove, minced

EACH ROSEMARY LEAVES
sprig *

1 ½

EACH THYME
sprigs *

X PREPARED MUSTARD
dijon *

EACH TOMATOES
roma

1 ¼

CUP CORN
fresh, kernels, cooked

TABLESPOONS JALAPEÑO PEPPER
chopped

EACH ONIONS
red, diced fine

TABLESPOONS VINEGAR
cider

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 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.