Preparation:
Preheat oven to 400°F. Pat chicken breasts dry; rub with olive oil and sprinkle with thyme. Heat canola oil in heavy skillet over medium-high heat.
Sear chicken breasts on both sides until nicely browned, about 3-4 minutes. Then roast uncovered in oven until no longer pink inside (about 8 minutes; do not overcook).
Remove from oven and let stand, tented loosely with foil.
Meanwhile, put all salsa ingredients in a blender and puree.
Serve chicken with salsa.