South-of-the-Border Grilled Chicken and Green Tomatoes

Ingredients

• 0.3 teaspoon pepper black
• 2  tomatoes green cut into 4 (1/2-inch-thick) slices
• 1 tablespoon olive oil 
• 2 ounces queso fresco crumbled
• 16 ounce salsa fresh
• 0.3 teaspoon salt 
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• grill
• ziploc bags
• colander

Directions

1. Drain salsa in a colander over a bowl, reserving liquid. Set salsa aside.
2. Combine reserved liquid, oil, salt, and pepper in a large zip-top plastic bag.
3. Add chicken and tomato to bag; seal and shake gently to coat. Chill 30 minutes.
4. Prepare grill.
5. Remove chicken and tomato from bag, reserving marinade.
6. Place chicken on grill rack coated with cooking spray; pour reserved marinade over chicken.
7. Place tomato slices on grill rack. Grill chicken 6 minutes on each side or until done. Grill tomatoes 5 minutes on each side or until lightly browned.
8. Serve chicken with tomatoes; top with reserved salsa and queso fresco.