Chicken with Sun-Dried Tomato Sauce

1 8oz. jar oil-packed sun-dried tomato halves
4 skinless, boneless chicken breast halves
1/4 tsp. salt
1 cup chicken broth
1 tsp. oregano
1/2 tsp. balsamic vinegar

Drain sun-dried tomatoes in a sieve over a bowl, reserving oil. Set aside 1½ tbsp.
reserved oil to cook chicken. Finely chop 1/4 cup tomatoes; set aside
for sauce. Place remaining oil and tomatoes in sun-dried tomato jar;
reserve for another use.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound, using a meat mallet or rolling pin. Sprinkle chicken evenly with 1/8 tsp. salt.

Heat the reserved oil in a large nonstick skillet over medium heat. Add chicken;
cook 6 minutes on each side or until done. Remove chicken from pan;
keep warm.

Add chopped sun-dried tomatoes, 1/8 tsp. salt, broth, oregano, and vinegar;
bring to a boil, scraping pan to loosen browned bits. Cook until broth
mixture is reduced (about 3 minutes). Serve sauce over chicken.

4 servings