Herb & Garlic Chicken Breasts with
Corn and Pepper Salsa

4 chicken breast -- boneless, skinless
1/4 cup Meyer Lemon Olive Oil
4 large garlic cloves
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1/2 tablespoon fresh thyme
1/2 tablespoon fresh oregano
Corn and Pepper Salsa
salt and pepper -- to taste

Preheat oven to 400 degrees.

Place Chicken breasts on Silpat and Baking sheet with a rim. Sprinkle Chicken with Kosher Salt.

Cut Garlic cloves, then mash with salt in Pestle & Mortar. Add Herbs and Oil. Pour Mixture over Chicken, or insert in pockets of chicken.

Roast for about 30 minutes or until done. Serve with Corn and Pepper Salsa on top.