Marinated grilled chicken breast

Marinated grilled chicken breast
2 skinless chicken breasts (160 g each)
1/2 a cup of rapeseed oil for the marinade
1 tsp. seasoned
crushed pepper
2 corn cobs
Iodised salt
Rinse the fillets under cold running water and pat dry. Pour the rapeseed oil into a shallow container and stir in crushed rosemary and the pepper seasoning. Place the fillets in the mixture and leave to marinate in the refrigerator over night. Remove the fillets from the marinade, brush off some of the oil and grill for 25-30 minutes on the hot barbecue grill, turning frequently. Brush the corn cob with a little of the oil marinade and grill also. Finally salt the chicken breast. Serve with grilled potato wedges with rosemary, or baguette with herb butter.