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.