Grilled Chicken with Italian Salsa

By mschweickert

Ruth Powers, Cooking Light

JULY 2005

Ingredients

• 2 1/4 cups chopped tomatoes (about 2 medium)
• 1/2 cup chopped fresh basil
• 1 tablespoon thawed orange juice concentrate
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh garlic
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon chopped fresh oregano
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

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.