6 Skinless, Boneless Chicken Breast Halves
1 Teaspoon Garlic Salt
Ground Black Pepper To Taste
2 Tablespoons Olive Oil
1 Onion, Thinly Sliced
1 (14.5 Ounce) Can Diced Tomatoes
½ Cup Balsamic Vinegar
1 Teaspoon Dried Basil
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
½ Teaspoon Dried Thyme
Season both sides of chicken breasts with garlic salt and pepper.
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.
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 (74 degrees C). Serve with cauliflower mash potatoes and grilled asparagus and a garden side salad.