*  Exported from  MasterCook  *
 
              Grilled Chicken Breast With Corn & Tomato Salsa
 
 Recipe By     : National Broiler Council
 Serving Size  : 3    Preparation Time :0:00
 Categories    : Grilled Chicken                  Chicken Breast
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    chicken breast halves -- * see note
      1/4  cup           olive oil
      1/2  teaspoon      cracked black pepper
    1      clove         garlic -- minced
    1      sprig         rosemary
    1 1/2  sprigs        thyme
                         Dijon mustard
                         Corn and Tomato Salsa -- recipe follows
 
 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 6 Roma tomatoes which have been cored
 and seeded. Stir in 1-1/4 cups cooked fresh 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.
 
 
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 NOTES : Chicken can be broiled if grill is not available. To serve, place
 chicken on plate and top with Corn and Tomato Salsa. Yield: 6 servings.