Chicken Pomodoro

Ingredients

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

Directions

1. Season chicken, if desired, with salt and ground black pepper.
2. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and lightly brown chicken. Remove chicken and set aside.
3. Cook onions, vinegar and oregano in same skillet, 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 Sauce and cook, stirring sauce occasionally, 7 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta or rice.