6 chicken breast halves
1/2 cup olive oil
1 teaspoon cracked black pepper
2 cloves garlic, minced
2 sprigs rosemary
3 sprigs thyme
2 tablespoons Dijon mustard
Corn and 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 overnight in refrigerator. Remove chicken from oil and shake off any excess. Place on prepared grill, skin side down, about 6 inches from heat. Grill over medium heat about 12 minutes, turning once.* To serve, place chicken on plate and top with Corn and Tomato Salsa. Makes 6 Servings. Corn and Tomato Salsa: In food processor, coarsely chop 6 Roma tomatoes, which have been cored and seeded. Stir in 1-1/4 cups cooked fresh corn kernels, 2 tablespoons chopped jalapeno chile, 1 finely diced small red onion, 2 tablespoons cider vinegar and 1 tablespoon diced basil. Let stand about 1 hour to blend flavors. * Chicken can be broiled if grill is not available.