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4-6 boneless, skinless, chicken breasts (about 40 oz)
2 cans (14.5 oz ea) diced tomatoes
1 medium onion thinly sliced (Not chopped)
4 garlic cloves
1/2 C balsamic vinegar
1 T olive oil
1 tsp each: dried oregano, basil, and rosemary
1/2 tsp thyme
ground black pepper and salt to taste
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1st Keep
 PinkyMac
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cook23
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cook23
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