Ingredients

  • 3 skinless, boneless Chicken Breasts, halved
  • 1 tsp. Garlic Salt
  • ground Black Pepper, to taste
  • 2 tbsp. Olive Oil
  • 1 Onion, thinly sliced
  • 1 15 oz. can (15 oz.) can Diced Tomatoes
  • ½ cup Balsamic Vinegar
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Rosemary
  • ½ tsp. Dried Thyme
Instructions

  1. Season both sides of chicken breasts with garlic salt and pepper.
  2. 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.
  3. 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).