Juicy Herbed Chicken

1. 1

   Place egg whites in a small dish. On a large plate, combine breadcrumbs, oregano, basil, salt and pepper.

2. 2

   Dip each chicken breast in egg whites, then coat in breadcrumb mixture, patting well to adhere.

3. 3

   In a large skillet, heat 3 tbsp olive oil over medium-high heat. Brown chicken breasts, about 2 minutes per side or until golden. Remove from pan and set aside.

4. 4

   After wiping the skillet clean, heat 1 tbsp olive oil over medium heat. Add green onions, oregano, garlic, thyme and parsley. Saute for 1 minute, stirring constantly. Add balsamic vinegar and cook for 2 minutes. Add chicken stock and tomato paste, bring to a boil and then reduce heat to low, simmering uncovered for 2 minutes. Return chicken breasts to skillet, simmering covered for 20 minutes.

* Per serving · 4 servings · Values may vary.