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Grilled Chicken with Roasted Tomato and Oregano Salsa

['2 tablespoons olive oil', '2 tablespoons chopped fresh basil', '2 cloves garlic, chopped', '1/2 teaspoon chopped fresh rosemary', '1/2 teaspoon chopped fresh oregano', '1/2 teaspoon salt', '1/4 teaspoon chopped fresh thyme', '1/4 teaspoon freshly ground black pepper', '4 boneless, skinless chicken breasts (about 6 ounces each)', '1 pound fresh tomatoes, diced', '1 tablespoon olive oil', '1/2 teaspoon salt', '1/4 teaspoon freshly ground black pepper', '1 medium shallot, diced', '1/2 cup diced onion', '1/2 small jalapeño, cored, seeded and minced', '1 teaspoon minced garlic', '1 tablespoon chopped fresh oregano', 'Vegetable oil cooking spray']

Combine first 8 ingredients in a plastic bag. Add chicken; marinate at least 30 minutes. Heat oven to 400°F. Cover a baking tray with foil. To make salsa, spread tomatoes on tray; drizzle with oil. Add salt and pepper. Bake until lightly browned, 20 to 25 minutes. Combine tomatoes, shallots, onion, jalapeño, garlic and oregano in a bowl. Coat a large skillet with cooking spray. Heat over medium-high heat. Remove chicken from marinade; cook 5 minutes. Reduce heat to medium-low, flip chicken and add leftover marinade to pan. Cook 5 minutes. Reduce heat to low. Cover chicken; cook 10 minutes. Divide among 4 plates; top each with 1/4 of the salsa. Serve immediately.

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