Braised Balsamic Chicken

I am still not quite sure why I fired up the kitchen today (my house was 85 degrees), regardless it was delish. This had a slightly meat-loafish vibe. I served it with a fruit salad and potatoes. You could also do a cous cous or pasta. I got the recipe from allrecipes. I stuck to the recipe except I used only 3 breasts. If you used 6 you'd have to add more wet ingredients. This could be done in a slow cooker as well. I substituted garlic salt for fresh crushed garlic. I also used fresh herbs (courtesy of Christina's fab graduation gift).

• 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

Directions

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.

Halibut with Peach Salsa

• From allrecipes.com (serves 4)
• I do feel you could use this with chicken, just be sure to pound the chicken breast flat and let it marinate a little longer.

Marinade:

• 1/3 cup orange juice
• 2 tablespoons canola oil (I used olive oil)
• 2 tablespoons lime juice
• 1 tablespoon brown sugar
• 2 teaspoons grated lime peel
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 4 (6 ounce) halibut steaks
• SALSA:
• 2 cups chopped fresh or frozen peaches
• 1/4 cup chopped sweet red pepper
• 1/4 cup chopped red onion (I probably only used 2 T.  This stuff is overpowering)
• 1 jalapeno pepper, seeded and chopped*
• 2 tablespoons orange juice
• 1 tablespoon minced fresh cilantro
• 2 teaspoons lime juice
• 1/4 teaspoon salt

1. In a bowl, combine the first seven ingredients; mix well. Remove 1/4 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add the halibut. Seal bag and turn to coat; refrigerate for 2 hours. In a bowl, combine salsa ingredients; cover and refrigerate until serving.
2. If grilling the fish, coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from fish. Grill, uncovered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until fish flakes easily with a fork, basting occasionally with reserved marinade. Serve with peach salsa