| 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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