Grilled Chicken Breast with Corn & Tomato Salsa

Ingredients And Procedures

Ingredients
3	each	chicken, breast halves *see note
1/4	cup	oil, olive
1/2	teaspoon	pepper, black, cracked
1	each	garlic, clove, minced
1	each	rosemary, sprig
1 1/2	each	thyme, sprigs
1		mustard, dijon
		---corn and tomato salsa---
6	each	tomatoes, roma
1 1/4	cup	corn, fresh, kernels, cooked
2	tablespoon	jalapeno chile, chopped
1	each	onion, red, diced fine
2	tablespoon	vinegar, cider
1	tablespoon	basil, diced

Directions:
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 tomatoes which have been cored and seeded. 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. Let stand about 1 hour to blend flavors.

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