| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken bre, Grilled chi |
3 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breast halves, * see |
|
|
note |
| 1/4 |
c |
Olive oil |
| 1/2 |
t |
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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