Chicken with vegetables

      4 ea SKINLESS CHICKEN BREASTS
      1 tb VEGETABLE OIL
      1 ea MEDIUM ONION
     10 oz FROZEN BROCCOLI, THAWED
      1 tb BALSAMIC VINEGAR
      1 tb WORCESTERSHIRE SAUCE
      1 tb TOMATO PASTE
    1/2 ts DRIED THYME
    1/8 ts PEPPER
    1/8 ts SALT
      1 ea TOMATO, CUT IN WEDGES

IN A LARGE NONSTICK SKILLET, SAUTE THE CHICKEN IN OIL FOR 12 MINUTES, TURNING ONCE, UNTIL CHICKEN IS LIGHTLY BROWNED AND COOKED THROUGH. WITH TONGS, REMOVE THE CHICKEN TO A SERVING PLATTER. ADD ONION TO THE SAME SKILLET AND SAUTE FOR 5 MINUTES. ADD BROCCOLI, VINEGAR, WORCESTERSHIRE SAUCE, TOMATO PASTE, THYME, SALT, PEPPER, AND 1 TBSP WATER; COOK THREE MINUTES. POUR BROCCOLI AND SAUCE OVER CHICKEN. TOP WITH TOMATO WEDGES. SERVE WARM. MAKES 4 - EACH 208 CALORIES, 31 g PROTEIN, 5 g FAT, 68 mg CHOL, 9 g CARBS, 240 mg SODIUM. DISH IS READY TO SERVE IN ABOUT 30 MINUTES.

EACH SERVING = 21.5 % FAT.
Yield: 4 Servings