Diva Tasting: Chicken with Spinach/Artichokes….

 Braised Balsamic Chicken


  • 8 Skinless, Boneless Chicken Breast Halves
  • 2 Teaspoons Garlic Salt
  • Ground Black Pepper To Taste
  • 2 Tablespoons Olive Oil
  • 1 Onion, Thinly Sliced
  • 1 (14.5 Ounce) Can Diced Tomatoes
  • 1/2 Cup Balsamic Vinegar
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1 Teaspoon Dried Rosemary
  • 1/2 Teaspoon Dried Thyme
  • 1/4 Cup Flat Leaf Parsley Chopped for Garnish


  1. Season both sides of chicken breasts with garlic salt and pepper.
  2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
  3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F. Garnish with parsley.

Spinach Artichoke Sides


  • 2 Tablespoons Olive Oil
  • 1 (10 Ounce) Package Frozen Chopped Spinach, Thawed And Squeezed Dry
  • 4 Ounces Thinly Sliced Prosciutto, Chopped And Fried Crisp
  • 1 (4 Ounce) Jar Roasted Red Peppers, Drained And Chopped
  • 1 (6.5 Ounce) Jar Artichoke Hearts, Drained And Sliced
  • 2 Tablespoon Minced Garlic


  1. Heat the oil in a large skillet over medium-low heat. Add the spinach, red peppers and artichoke hearts. Season with garlic. Cook and stir for 15 minutes, until heated through. Crumble the crisp prosciutto over the top.

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