4 boneless skinless chicken breast halves
1/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 teaspoon sugar
1 tablespoon canola oil
1/2 cup of My Nana’s Salsa Fresca
In a large resealable plastic bag, combine pepper, salt, oregano, sugar and canola oil with chicken. Seal bag and refrigerate for 4 hours. Drain and discard marinade. Grill, covered, over medium heat for 5-6 minutes on each side or until temp reads 170 degrees. Serve with My Nana’s Salsa Fresca!