Grilled Chicken With Roasted Tomato and Oregano Salsa

* 2 tablespoon olive oil
* 2 tablespoon chopped fresh basil
* 2 cloves garlic, chopped
* 1/2 teaspoon chopped fresh rosemary
* 1/2 teaspoon fresh oregano
* 1/2 teaspoon salt
* 1/4 teaspoon chopped fresh thyme
* 1/4 teaspoon freshly ground black pepper
* 4 boneless, skinless chicken breasts

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

1. Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes.

2. 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.

1.
For Salsa

Heat oven to 400. 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.

Number of Servings: 4

Recipe submitted by SparkPeople user JONE7007.