Braised Balsamic Chicken
No Count
Serves 6
- 6
skinless, boneless chicken breast halves
- ground
black pepper to taste
- 1
teaspoon garlic salt
- 1
onion, thinly sliced
- 1/2
cup balsamic vinegar
- 1 x
400g can diced tomatoes
- 1
teaspoon dried basil
- 1 teaspoon
dried oregano
- 1
teaspoon dried rosemary
- 1/2
teaspoon dried thyme
- spray
oil
- Season
chicken breasts with ground black pepper and garlic salt. Heat a medium
pan, spray with oil and brown the onion and seasoned 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.
