6 boneless/skinless chicken breasts or thighs
1 medium onion, thinly sliced
2 cloves minced garlic
1 (14.5oz.) can diced tomatoes
½ cup balsamic vinegar
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried rosemary
1 tsp. ground black pepper
1 tsp. granulated garlic
1 tsp. salt
4 tbsp. olive oil
Basic Preparation
Season both sides of the chicken with the Granulated garlic, salt, and pepper.
Heat a large sauté pan over medium high heat. Add the olive oil and seasoned chicken. Cook for 2 minutes to brown and turn in the pan. Add the sliced onions and garlic. Cover and cook an additional 2 minutes.
Now, add the Balsamic vinegar, diced tomatoes and dry spices. Again, cover the pan and reduce the heat to low. Simmer covered for 8 minutes. Turn the chicken in the mixture, recover, and cook an additional 7 minutes. Remove from the heat and allow to rest 5 minutes before going to the plate. Serve on a bed of brown rice or whole wheat pasta, Garnish with fresh thyme sprigs .
Yield: 6 servings
Preparation time: 20 minutes
Cook time: 19 minutes
