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, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.
Calories- 206, Total Fat- 6.1g, Cholesterol- 68mg
Serving
Suggestions
Possibly serve over wild rice or pasta
Originally Submitted
9/6/2010
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