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Chicken Pomodoro




Source of Recipe


Bertolli


List of Ingredients




4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
2 Tbsp. Bertolli® Olive Oil vegetable oil
2 large onions, thinly sliced
2 Tbsp. balsamic vinegar
1/2 tsp. dried oregano leaves, crushed
1 jar (26 oz.) Bertolli® Tomato & Basil Pasta Sauce



Recipe



Season chicken, if desired, with salt and ground black pepper.

In 12-inch nonstick skillet, heat oil over medium-high heat and
lightly brown chicken. Remove chicken and set aside.

In same skillet, cook onions, vinegar and oregano, stirring
occasionally, 3 minutes. Reduce heat to low and simmer covered,
stirring occasionally, 20 minutes or until onions are golden.
Return chicken to skillet. Stir in Bertolli Tomato & Basil
Pasta Sauce and cook, stirring sauce occasionally, 7 minutes or
until chicken is no longer pink. Serve, if desired, over hot
cooked pasta or rice.

Serves 4.