6 chicken breast halves
1/2 cup olive oil
l teaspoon cracked black pepper
2 cloves garlic, minced
2 sprigs rosemary
3 sprigs thyme
2 tablespoons Dijon mustard
Corn-Tomato Salsa: recipe follows

In small saucepan, place olive oil, pepper, garlic, rosemary and thyme. Over low heat, bring to a very warm stage (do not boil). Remove from heat and cool. Brush mustard over chicken, pour marinade over chicken, cover and marinate in refrigerator overnight. Remove chicken from marinade and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about l2 minutes, turning once. (Note: chicken can be broiled if grill is not available.) To serve, place chicken on plate and top with Corn-Tomato Salsa. Makes 6 servings.

Corn-Tomato Salsa:
In food processor, coarsely chop 6 Roma tomatoes which have been cored and seeded. Stir in l 1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeno chile, l finely diced small red onion, 2 tablespoons cider vinegar and l tablespoon diced basil. Let stand about l hour to blend flavors.