South of the Border Grilled Chicken and Green Tomatoes by Nate

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

 1 (16-ounce) container fresh salsa

• 
  
  
• 1 tablespoon olive oil
  
  
• 1/4 teaspoon salt
  
  
• 1/4 teaspoon black pepper
  
  
• 4 (6-ounce) skinless, boneless chicken breast halves
  
  
• 2 green tomatoes, each cut into 4 (1/2-inch-thick) slices
• Cooking spray
• 1/2 cup (2 ounces) crumbled queso fresco

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