2 Boneless skinless chicken breasts

Fresh Rosemary

Half cup of tomato salsa (mild, medium, or hot)

Garlic clove

Pinch of salt and pepper

2-3 Tablespoons olive oil

Directions:

Rub fresh rosemary, garlic, salt and pepper on each side of chicken breasts.

Add half cup of tomato salsa, and olive oil. Cover tightly with plastic wrap, and

refrigerate for approximately 2 hours.

After marinating, take chicken to the grill. Cook on each side for roughly

4 minutes. As chicken is cooking, coat with more marinade.

Place chicken on plate. On the side add sliced tomatoes, red onion, and

cucumber on a bed of romaine lettuce. Drizzle some olive oil on side dish.

Bon Appetit!

Chicken Marinated with Rosemary Garlic & Tomato Salsa

The Riverwatch Restaurant (Middle River, MD)

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