Grilled Chicken with Italian Salsa
- Salsa:
- 2 1/4 cups chopped tomatoes (about 2 medium)
- 1/2 cup chopped fresh basil
- 1 Tbs thawed orange juice concentrate
- 1/2 tsp salt
- 1/2 tsp minced fresh garlic
- 1/2 tsp balsamic vinegar
- 1/4 tsp freshly ground black pepper
- Chicken:
- 1 Tbs chopped fresh oregano
- 2 Tbs fresh lemon juice
- 2 Tbs balsamic vinegar
- 1 Tbs olive oil
- 1 Tbs Dijon mustard
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh parsley
- 1/2 tsp garlic powder
- 1/2 tsp chopped fresh thyme
- 1/2 tsp freshly ground black pepper
- 1/4 tsp salt
- 4 skinless ((6-ounce) boneless chicken breast halves)
- Cooking spray
- To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.
- To prepare chicken, preheat grill.
- Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate chicken in refrigerator 1 hour, turning occasionally.
- Remove chicken from bag; discard marinade. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.
