Serving Size: 2

2 5-6 oz. boneless, skinless chicken breasts
3 tbsp olive oil
1/2 tsp cracked pepper
1 clove garlic, minced
1 sprig rosemary
2 tsp Dijon mustard

Salsa Ingredients
2 Roma tomatoes, coarsely chopped
1/2 corn kernels
1/2 small red onion, finely chopped
2 tsp jalapeno chili, seeds removed, finely chopped
2 tsp lime juice
2 tsp fresh basil, chopped

Combine oil, spices and mustard, place in sealable plastic bag with chicken. Marinate for at least 30 minutes. Combine salsa ingredients in small bowl and refrigerate at least 30 minutes. Preheat GT Xpress and spray with non-stick cooking spray. Remove chicken from marinade, place in GT Xpres. Close cover, cook 12 minutes until done, turning halfway to promote even browning. To serve, place chicken on plate and spoon salsa over chicken.

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