Braised Balsamic Chicken Thighs

1  teaspoon		garlic salt
1  pinch		ground black pepper to taste
2  tablespoons		olive oil
1		onion, thinly sliced
14-1/2  ounces		diced tomatoes
1/2  cup		balsamic vinegar
1  teaspoon		dried basil
1  teaspoon		dried oregano
1  teaspoon		dried rosemary
1/2  teaspoon		dried thyme
8		Boneless Skinless Chicken Thighs - Roasted

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Season both sides of chicken thighs with garlic salt and pepper.
Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).