| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Grilled chi, Chicken bre | 3 | Servings | |
INGREDIENTS
| 3 | Chicken breast halves; * see note | |
| 1/4 | c | Olive oil |
| 1/2 | ts | Cracked black pepper |
| 1 | Clove garlic; minced | |
| 1 | Sprig rosemary | |
| 1 1/2 | Sprigs thyme | |
| Dijon mustard | ||
| Corn and Tomato Salsa; recipe follows |
INSTRUCTIONS
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. 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. Recipe by: National Broiler Council Posted to MC-Recipe Digest V1 #674 by Lisa Whittington <wildrose@community.net> on Jul 15, 1997
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