GRILLED CHICKEN WITH SUN-DRIED TOMATO SALSA

FOR THE SALSA:
2 Tbsp minced sun-dried tomatoes in oil*
1/2 cup corn niblets
2 Tbsp chopped scallions
2 Tbsp finely chopped red onion
1 clove garlic, minced
1 tsp minced jalapeno, seeds removed (use more or less to taste)
1 Tbsp fresh lime juice
2 Tbsp balsamic vinegar
2 Tbsp olive oil
4 Tbsp chopped fresh cilantro
Salt and pepper to taste
FOR THE CHICKEN:
2 boneless, skinless chicken breasts
1 Tbsp olive oil
Salt and pepper
2 sprigs fresh cilantro for garnish

In a non-reactive bowl, mix together the sun-dried tomatoes, corn niblets, scallion, red onion, garlic, jalapeno, lime juice, vinegar, 2 Tbsp olive oil and 4 Tbsp chopped fresh cilantro. Season to taste with salt and pepper.

Brush chicken breast halves with the additional 1 Tbsp of olive oil and season each side with salt and pepper. Grill chicken on rack over medium-hot coals, turning once until cooked through, about 10 to 12 minutes total.

Serve each chicken breast with a portion of the cilantro and garnish with a sprig of fresh cilantro.

*Sun dried tomatoes are available either in oil or dry packed. You can use the oil packed directly from the jar. The dry packed usually need to be reconstituted in water before using.

Makes 2 servings.