This chicken dish is anything but dry! Loaded with juicy balsamic goodness, this pairs well with a side of brown rice or whole-grain penne and fresh steamed vegetables.
6 boneless, skinless chicken breasts
1 teaspoon oregano
1/2 teaspoon ground thyme
1 tablespoon grated Parmesan
1 teaspoon dried rosemary leaves
Ground black pepper to taste
1 cup canned diced tomatoes, no salt added (with juice)
1 small onion, thinly sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
2/3 cup shredded part-skim mozzarella
Prepare 13” x 9” pan with nonstick cooking spray. Preheat oven to 350°F. Lay chicken breasts in pan. In small bowl mix together oregano, thyme, Parmesan, rosemary. Sprinkle evenly over chicken. Season with ground black pepper to taste. Scatter onion, garlic, canned tomatoes and balsamic vinegar evenly over chicken. Top with shredded mozzarella. Bake in preheated oven for 20 to 25 minutes or until juices are bubbling and chicken is no longer pink in the middle.