Braised Balsamic Chicken

6 skinless, boneless chicken breast halves

salt and freshly ground black pepper to taste

1 clove garlic, minced

2 tablespoons olive oil

1 onion, thinly sliced

1/2 cup balsamic vinegar

1 (14.5 ounce) can diced tomatoes

1 1/2 teaspoon fresh basil (or 1/2 teaspoon dried)

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

Season chicken breasts with ground black pepper and salt. Heat olive oil in a medium skillet, add garlic and saute for 2 minutes; add and brown the onion and chicken breasts.

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.