6 boneless, skinless chicken breasts
1 tablespoon olive oil
1/2 teaspoon pepper
3 garlic cloves, chopped
1 1/2 tablespoons tomato paste
1/2 cup chicken broth
2/3 cup balsamic vinegar
1 tablespoon honey
4 tablespoons green onion tops, thinly sliced

Heat oil over medium-high heat in a large nonstick skillet. Add chicken and sprinkle both sides with pepper. Brown chicken for 3 minutes on each side to seal in flavor. Remove chicken from pan and keep warm. Add garlic to skillet and saute over medium heat for 2 minutes. Stir in tomato paste and chicken broth and mix well. Increase heat to medium-high; add vinegar and honey and boil for 3 minutes to reduce liquid to one cup. Reduce heat, return chicken to skillet and cook about 30 minutes or until liquid becomes a dark mahogany glaze and chicken is no longer pink in the center.

Makes 6 Servings
Serving Size: 1 chicken breast