Amount
Ingredient
Preparation



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 leaves

sprigs



1
x
mustard

dijon



6
each
tomatoes

roma



1 1/4
cup
corn

fresh, kernels, cooked



2
tablespoons
jalapeno chile

chopped



1
each
onion

red, diced fine



2
tablespoons
vinegar

cider



1
tablespoon
basil

diced

 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.