Braised Balsamic Chicken

D found this recipe on allrecipes.com. It wouldn't be something I would have picked because I'm not a fan of cooked tomatoes. So he made it. He said it was very easy to make.

The chicken was good. The tomatoes were gross. I liked the sauce that ran into the rice on my plate (we had with rice and green beans). But the tomatoes...um no. D felt the whole recipe was ok. He wouldn't make it again.

D makes another Balsamic Chicken that I prefer better (because it has cooked mushrooms, not cooked tomatoes).

Braised Balsamic Chicken

Ingredients:

6 skinless, boneless chicken breast halves ground 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

Directions:

1.	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.
2.	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. Servings Per Recipe: 6 Amount Per Serving Calories: 206 Total Fat: 6.1g Cholesterol: 68mg Sodium: 538mg Total Carbs: 7.5g Dietary Fiber: 1.1g Protein: 28.2g