6 skinless, boneless chicken breast halves
salt and freshly ground black pepper to taste
1 clove garlic, minced
2 tablespoons olive oil
1 onion, thinly sliced
1/2 cup balsamic vinegar
1 (14.5 ounce) can diced tomatoes
1 1/2 teaspoon fresh basil (or 1/2 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and salt. Heat olive oil in a medium skillet, add
garlic and saute for 2 minutes; add and brown the onion and chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and
season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the
juices run clear, about 15 minutes.