6 HAEN BONELESS CHICKEN BREASTS
1 clove garlic, minced
3 T. olive oil
1 onion thinly sliced
1 red bell pepper thinly sliced
2 cans (14.5 oz.) Italian diced tomatoes; undrained
½ cup balsamic vinegar
½ chicken broth
black pepper to taste
1. Season chicken breasts with pepper.
2. Heat olive oil in a skillet over medium heat; cook chicken until browned, about 3-4 minutes per side.
3. Add onion, red pepper, and garlic to skillet and stir until tender and browned.
4. Pour tomatoes, vinegar, and chicken broth over chicken; simmer until chicken is cooked through, about 15 minutes.
*Serve over rice or angel hair pasta as desired