South-Of-The-Border Grilled Chicken And Green Tomatoes

• 1 (16-ounce) container fresh salsa
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 green tomatoes, each cut into 4 (1/2-inch-thick) slices
• Cooking spray
• 1/2 cup (2 ounces) crumbled queso fresco

1. Drain salsa in a colander over a bowl, reserving liquid. Set salsa aside.
2. Combine reserved liquid, oil, salt, and pepper in a large zip-top plastic bag. Add chicken and tomato to bag; seal and shake gently to coat. Chill 30 minutes.
3. Prepare grill.
4. Remove chicken and tomato from bag, reserving marinade. Place chicken on grill rack coated with cooking spray; pour reserved marinade over chicken. Place tomato slices on grill rack. Grill chicken 6 minutes on each side or until done. Grill tomatoes 5 minutes on each side or until lightly browned. Serve chicken with tomatoes; top with reserved salsa and queso fresco.

fresh salsa, olive oil, salt, black pepper, skinless, green tomatoes, cooking spray, queso fresco

Taken from www.myrecipes.com/recipe/south-of-the-border-grilled-chicken-green-tomatoes (may not work)