Braised Balsamic Chicken
6 Rouses All Natural Skinless, Boneless Chicken Breast Halves
Ground black pepper, to taste
1 teaspoon garlic salt
2 tablespoons Rouses Olive Oil
1 onion, thinly sliced
½ cup Rouses Balsamic Vinegar
1 (14.5 ounce) can diced San Marzano tomatoes
1 (9.5 ounce) jar Rouses Grilled Artichokes, finely chopped
1 (9.5 ounce) jar Rouses Grilled Peppers, finely chopped
4 tablespoons Rouses Kalamata Olives, pitted and sliced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
½ teaspoon dried thyme
1 pound Rouses Pasta (of your choice), cooked and drained
Parmigiano-Reggiano, grated, to taste
Rouses Chopped Calabrese Peppers, to taste
Season chicken breasts with ground black pepper and garlic salt.
Heat olive oil in a medium skillet. When oil is hot, add seasoned chicken breasts and brown them, about 5 minutes on each side, along with the onion slices.
Pour balsamic vinegar, tomatoes, artichokes, bell peppers and olives over the chicken in the skillet, then add the basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. Serve over pasta and top with Parmigiano-Reggiano cheese. Garnish each serving of chicken and pasta with a generous spoonful of Calabrese peppers.