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4 Tbsp olive oil
8-10 boneless, skinless, split chicken breasts halves (about 3.5 lbs total of chicken)
ground black pepper and sea salt, to taste
2 medium onions, thinly sliced
2 Tbsp of salt-free “Italian seasonings” (or 2 tsp each: dried oregano,basil, and rosemary and 1 tsp dried thyme)
6-8 garlic cloves
3/4 cup balsamic vinegar
2 14.5 oz cans diced or crushed tomatoes
1/2 cup black or green pitted olives, drained and coarsely chopped
2-3 Tbsp capers, drained
4 Tbsp olive oil
8-10 boneless, skinless, split chicken breasts halves (about 3.5 lbs total of chicken)
ground black pepper and sea salt, to taste
2 medium onions, thinly sliced
2 Tbsp of salt-free “Italian seasonings” (or 2 tsp each: dried oregano,basil, and rosemary and 1 tsp dried thyme)
6-8 garlic cloves
3/4 cup balsamic vinegar
2 14.5 oz cans diced or crushed tomatoes
1/2 cup black or green pitted olives, drained and coarsely chopped
2-3 Tbsp capers, drained
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1st Keep
 Aysha_Prather
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dani00
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hmshapiro
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Comments
I liked this, sauce was too vinegary for my daughter. Very similar to flavors of Mark Bittman's Provencal-style chicken, if you trade anchovies for vinegar.