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Ingredientes
- 3 x Chicken breast halves, * see note
- 1/4 c. Extra virgin olive oil
- 1/2 tsp Cracked black pepper
- 1 x Clove garlic, chopped
- 1 sprg rosemary
- 1 1/2 sprg thyme Dijon mustard Corn and Tomato Salsa, recipe follows
Direcciones
- In small saucepan, place extra virgin olive oil, pepper, garlic, rosemary and thyme.
- Over low heat, bring to a very hot stage (don't boil). Remove from heat and cold. 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 min, turning once. To prepare Corn and Tomato Salsa,in food processor, coarsely chop 6 Roma tomatoes that have been cored and seeded. Stir in 1-1/4 c. cooked fresh corn kernels, 2 Tbsp. minced jalapeno Chile, 1 finely diced small red onion, 2 Tbsp. cider vinegar and 1 Tbsp. 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.
- Yield: 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 3 servings | |
| Calories 408 | |
| Calories from Fat 278 | 68% |
| Total Fat 31.16g | 39% |
| Saturated Fat 6.31g | 25% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 90mg | 4% |
| Potassium 336mg | 10% |
| Total Carbs 2.08g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.03g | 0% |
| Protein 29.29g | 47% |
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