Grilled Chicken Breast with Corn and Tomato Salsa
Dijon mustard coated-chicken breasts are marinated in a fresh herb-infused olive oil, grilled and served with a spicy, fresh corn and tomato salsa.
1/2 cup olive oil
1 teaspoon cracked black pepper
2 cloves garlic, minced
2 sprigs rosemary
3 sprigs thyme
2 tablespoons Dijon mustard
6 chicken breast halves
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 serve, place chicken on plate and top with Corn and Tomato Salsa.
Makes 6 servings.
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 jalapeño chile, 1 finely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors.
*Chicken can be broiled if grill is not available.
Recipe provided courtesy of the National Chicken Council. Used with permission.