6 skinless, boneless chicken breast halves
Ground black pepper to taste
1 teaspoon garlic salt
2 tablespoons EVOO
1 onion, thinly sliced
1/2 cup Evergreen's Traditional Aged balsamic vinegar (try Fig or pomegranate)
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried basil (Also try Infused Basil Olive Oil)
2 garlic cloves (minced)
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and brown the onion and seasoned chicken breasts.
Pour tomatoes and balsamic vinegar over chicken, and season with basil, garlic, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Serve and Enjoy!
Cooking Time: 15-20 mins