Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • 1/4 cup (60 ml) extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1/2 cup (75 g) sun-dried tomatoes, chopped
  • 1 cup (150 g) fresh spinach
  • 1 cup (100 g) mozzarella cheese, shredded
  • 1/4 cup (30 g) grated Parmesan cheese
  • Fresh basil for garnish (optional)

Instructions:

  1. In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and marinate for 30 minutes.
  2. Preheat the oven to 375°F (190°C).
  3. While chicken marinates, chop sun-dried tomatoes and spinach.
  4. Place marinated chicken in a baking dish. Pour any remaining marinade over the chicken.
  5. Evenly distribute sun-dried tomatoes and spinach on top of the chicken. Sprinkle mozzarella and Parmesan cheese over the toppings.
  6. Cover the dish with aluminum foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbly.
  7. Garnish with fresh basil before serving.