Grilled Chicken Breast with Corn and Tomato Salsa
Recipe By : National Broiler Council
Yield: 6 servings

3 chicken breast halves -- * see note
1/4 cup olive oil
1/2 teaspoon cracked black pepper
1 clove garlic -- minced
1 sprig rosemary
1 1/2 sprigs thyme
Dijon mustard
Corn and Tomato Salsa -- recipe follows

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.