tag:blogger.com,1999:blog-1332852631017609217.post591341066477812912..comments2022-11-22T23:32:03.714-08:00Comments on LOTS O' KIDZ: COOK IT UP MONDAY!!!Unknownnoreply@blogger.comBlogger1125tag:blogger.com,1999:blog-1332852631017609217.post-28425883020642902002012-01-16T15:59:56.435-08:002012-01-16T15:59:56.435-08:00Ok - here's the new recipe I tried tonight!
...Ok - here's the new recipe I tried tonight! <br /><br />6 boneless skinless chx breast (I cut the chx breasts in half so they would cook faster)<br />2 TB Olive Oil<br />garlic salt<br />pepper<br />1 onion thinly sliced<br />1 can diced tomatoes<br />2 cups balsamic vinegar<br />1 tsp ground thyme<br />2 tsp ground oregano<br />2 tsp ground basil<br />2 tsp ground rosemary<br /><br />Heat Olive Oil. Season chx w/ garlic salt and pepper to taste. In a small bowl mix vinegar, thyme, oregano, basil & rosemary w/ a wisk. Set aside. Once chx is done browning, add can of tomatoes and vinegar mixture. Simmer for at least 20 minutes. When I mixed the vinegar & spices, I added a little bit of sugar so it wasn't too bitter. Actually, I added splenda, but you could use sugar. <br /><br />I served it w/ steamed broccoli. Everyone loved it!Ashley Bennettnoreply@blogger.com