Grilled Chicken w/ Basil Salsa

Grilled Chicken w/ Basil Salsa
Serve with a Green Salad

Served 4

Salsa:
• 2 1/4 cups chopped ripe tomatoes
• 1/2 cup chopped fresh fresh basil leaves
• 1 tablespoon thawed orange juice concentrate
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh garlic
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon freshly ground black pepper

Chicken:
• 1 tablespoon chopped fresh oregano
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 4 skinless, boneless chicken breast halves (about 6 ounces each)

To prepare salsa, combine the first 7 ingredients in a medium bowl. Cover and chill 1 hour.

Preheat grill.

Combine oregano, lemon juce, vinegar olive oil, Dijon mustard, rosemary, parsley, garlic powder, thyme, pepper and salt in a large zip-top plastic bag. Add chicken to bag and seal. Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag and discard marinade.

Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done. Serve with salsa.

Per Serving: 258 Calories; 6g Fat (21.6% calories from fat); 1g Saturated Fat; 41g Protein; 9g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 701mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.