It’s that time of year again here in the Pacific Northwest–the clouds are gray and nearly constant, the rain mostly drizzles and occasionally drenches, and we retreat to the warmth of our kitchens. Hearty foods, the kind you can make in a loaf pan or a crockpot, are a favorite for fall’s seasonal recipes. Today’s recipe comes to us courtesy of Allrecipes.com, which is a great resource for heart-healthy cooking that’s tasty and simple.
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
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.