Grilled Chicken Breast with Corn & Tomato Salsa

• 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 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 onions red, diced fine
• 2 tablespoons vinegar cider
• 1 tablespoon basil diced

1. In small saucepan, place olive oil, pepper, garlic, rosemary and thyme.
2. Over low heat, bring to a very warm stage (do not boil).
3. Remove from heat and cool.
4. Brush mustard over chicken, pour marinade over chicken, cover and marinate overnight in refrigerator.
5. Remove chicken from oil and shake off any excess.
6. Place on prepared grill, skin side down, about 6 inches from heat.
7. Grill over medium heat about 12 minutes, turning once.
8. To prepare Corn and Tomato Salsa, in food processor, coarsely chop tomatoes which have been cored and seeded.
9. 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.
10. Let stand about 1 hour to blend flavors.

chicken breast halves, vegetable oil olive, black pepper, garlic, rosemary, thyme, tomatoes roma, corn fresh, jalapeno pepper, onions red, vinegar cider, basil

Taken from recipeland.com/recipe/v/grilled-chicken-breast-corn-amp-2645 (may not work)