This is an old tried and true recipe.  The kids don’t necessarily like the tomatoes, but you can dig the chicken out and give it to them.  It is a fairly healthy recipe, too.  I like to use brown or wild rice with this dish and make some frozen peas on the side.

Recipe:

4 skinless, boneless chicken breast halves, cut up
ground black pepper to taste
1-2 garlic cloves, diced
3/4 teaspoon garlic salt
1 tablespoon and 1 teaspoon olive oil
1 onion, thinly sliced
1/3 cup balsamic vinegar
1 14.5 oz can diced tomatoes
3/4 teaspoon dried (or fresh if you have it) basil
3/4 teaspoon dried (or fresh if you have it) oregano
3/4 teaspoon dried (or fresh if you have it) rosemary
1/8 teaspoon dried (or fresh if you have it) thyme

Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet and brown the onion, garlic and seasoned chicken breasts. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.