grilled chicken with roasted tomato and oregano salsa
 

I've made this countless times for my boyfriend and I - it comes out sooo yummy.

Note: I did not invent this, it comes from Red Mountain Spa's executive chef Chad S. Luethje. Enjoy!!

Makes 4 servings.


Ingredients

• 2 tablespoons olive oil
• 2 tablespoons chopped fresh basil
• 2 cloves garlic, chopped
• 1/2 teaspoon chopped fresh rosemary
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon salt
• 1/4 teaspoon chopped fresh thyme
• 1/4 teaspoon freshly ground black pepper
• 4 boneless, skinless chicken breasts (about 6 ounces each)

Salsa

• 1 pound fresh tomatoes, diced
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 medium shallot, diced
• 1/2 cup diced onion
• 1/2 small jalapeño, cored, seeded and minced
• 1 teaspoon minced garlic
• 1 tablespoon chopped fresh oregano
• Vegetable oil cooking spray

Preparation
Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.