Braised Balsamic Chicken6 skinless, boneless chicken breast halvesground black pepper to taste 1 teaspoon garlic salt 2 tablespoons olive oil 1 onion, thinly sliced 1/2 cup balsamic vinegar 1 (14.5 ounce) can diced tomatoes 1 teaspoon dried basil 1 teaspoon dried oregano 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, oregano, rosemary and thyme. To Freeze: Freeze in freezer safe container. To Reheat: Heat in a saucepan until sauce is simmering. Simmer for about 15 mins from defrosted or until chicken is cooked through. |