Diva Tasting: Balsamic Chicken….

Balsamic Chicken


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

½ Cup Balsamic Vinegar

1 Teaspoon Dried Basil

1 Teaspoon Dried Oregano

1 Teaspoon Dried Rosemary

½ 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). Serve with cauliflower mash potatoes and grilled asparagus and a garden side salad.  

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