4 to 6 skinless chicken breasts
1 teaspoon olive oil
1/2 teaspoon pepper
1/2 cup minced onion
1 clove garlic, crushed
3 large tomatoes, diced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 cup wine vinegar
Season the chicken with pepper (and a bit of sea salt if desired) and brown lightly on both sides in the oil.
In another pan sauté the onion and garlic for 4 or 5 minutes.
Add in the tomatoes, basil, oregano and vinegar and bring to a boil.
Continue cooking the 'sauce' for about 10 minutes or until it begins to thicken.
Add the chicken and cook for an additional 10 to 15 minutes, turning to ensure it is cooked.
Serve over pasta (1/2 pound) or rice (1 1/2 cups).