Grilled Rosemary Chicken with Heirloom Tomato Jam

Ingredients
6	ROCKY® Free Range Boneless Skinless Chicken Breast Filets
3/4 cup	olive oil
1	lemon juiced and zested, plus 1 lemon for garnish (Use half of zest for tomato jam)
1 tbsp	red wine vinegar
1 tbsp	dijon mustard
12	rosemary sprigs, cleaned and chopped, reserve 3 sprigs for garnish
8	garlic cloves, coarsely chopped
1	shallot, minced
	kosher salt & black pepper
1/2 tsp	red pepper flake
1 lb	heirloom tomatoes, cored and finely chopped
1/4 cup	honey
3	medium shallots, minced
1	clove garlic, minced
1 tsp	fresh ginger, minced
1 tbsp	olive oil
1/2 tsp	cinnamon
	reserved lemon zest
	kosher salt & black pepper to taste

Method
1	In a large bowl whisk together marinade ingredients. Add chicken breasts to marinade, cover, and refrigerate for 3-6 hours. After chicken is adequately marinated, remove the chicken breasts and pat dry. Reserve the marinade for basting throughout grilling.
2	Preheat a grill on medium heat for 30-45 minutes. Place chicken breasts on the grill, turning and basting occasionally for 15-20 minutes, or until browned and has an internal temperature of 165°. Cut remaining lemon into half moons, and grill for garnishing.
3	One hour before the chicken has finished marinating, start prepping the tomato jam. In a non-reactive medium sauce pan, add the olive oil, garlic, shallot, and ginger. Place pan over medium heat, and saute for 10-12 minutes or until shallots and garlic become translucent. Add remaining ingredients, and bring to a low simmer. Simmer for 1 hour while stirring occasionally. Once it has thickened into a jam like consistency, remove from heat, and check seasoning.

Ingredients