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Grilled Chicken with Roasted Tomato and Oregano Salsa

Name: Grilled Chicken with Roasted Tomato and Oregano Salsa
Cuisine: italian
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); 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

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1.
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.

Recipes sourced from Epicurious.com.

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