Ingredients
1 1/2 tsp of dried thyme
black pepper to taste
2 tbsp olive oil (evoo)
1 lb chicken breast
2 tbsp balsamic vinegar
1 tbsp splenda
1 tbsp fresh garlic
Directions
Combine thyme, garlic and pepper and sprinkle over both sides of chicken.
Heat 1/2 evoo in a large nonstick skillet over medium-high heat. Add chicken; cook 7 to 8 minutes on each side or until chicken is done.
Transfer chicken to a platter; keep warm. Reduce heat to medium-low; add vinegar, other 1/2 of EVOO and splenda to pan. Simmer 1 minute or until glaze thickens; stir constantly. Pour glaze over chicken.
