CHICKEN WITH TOMATOES AND BALSAMIC VINEGAR
1/3 cup chicken broth 2 tablespoons olive oil
3 tablespoons basalmic vinegar 1/2 cup chopped onions
1 teaspoon fresh chopped 1 teaspoon finely minced garlic
rosemary, or 1/2 1 can (1 pound 12 ounces)
dried rosemary, crumbled plum tomatoes, drained
3 whole chicken breasts, 1/4 teaspoon salt
cut in half Freshly ground black pepper

1. Combine chicken broth, vinegar and rosemary; pour over chicken,
cover, and refrigerate overnight.
2. Remove chicken and pat dry, reserving marinade. Heat oil in
a heavy frying pan and brown chicken in two batches.
3. Remove checken from the pan; add onions and garlic. Saute
over medium heat for 5 minutes, until onions are softened.
4. Add marinade to pan and bring to a simmer. Add chicken, baste
with some of marinade, cover and simmer 25 minutes.
5. Remove chicken and keep warm. Add tomatoes, salt and pepper;
simmer about 5 minutes, or until thickened.
6. Pour sauce over chicken.

Data per serving:
Calories......256 Fat..............12g Sodium....330 mg
Protein.......30g Carbohydrates.....5g Sugar.......4g