Post by JJ Judkins on Jul 8, 2006 14:14:35 GMT -6
* Exported from MasterCook *
Grilled Chicken Breast with Corn and Tomato Salsa
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chicken Breast Grilled Chicken
Amount Measure Ingredient -- Preparation Method
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6 chicken breast halves -- * see note
1/2 cup olive oil
1 teaspoon cracked black pepper
2 cloves garlic -- minced
2 sprigs rosemary
3 sprigs thyme
Dijon mustard
CORN AND TOMATO SALSA
6 Roma tomatoes -- coarsely chopped, cored and seeded
1 1/4 cups fresh corn kernels -- cooked
2 tablespoons chopped jalapeño Chile
1 small red onion -- finely diced
2 tablespoons cider vinegar
1 tablespoon diced basil
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 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.
Source:
"National Broiler Council"
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Per Serving (excluding unknown items): 490 Calories; 32g Fat (58.6% calories from fat); 33g Protein; 19g Carbohydrate; 4g Dietary Fiber; 93mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 4 1/2 Lean Meat; 1 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
NOTES : Chicken can be broiled if grill is not available. To serve, place chicken on plate and top with Corn and Tomato Salsa.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 20104 0 0 87