• 9_recipe


    6 skinless, boneless chicken breast halves

    1 teaspoon garlic salt

    ground black pepper to taste

    2 tablespoons olive oil

    1 onion, thinly sliced

    1 (14.5 ounce) can diced tomatoes

    1/2 cup balsamic vinegar

    1 teaspoon dried basil

    1 teaspoon dried oregano

    1 teaspoon dried rosemary

    1/2 teaspoon dried thyme


    Season both sides of chicken breasts with garlic salt and pepper.

    Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.

    Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).