Step 1

Place chicken breasts in a large resealable plastic bag; set aside.

Step 2

In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.

Step 3

Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.

Step 4

Preheat oven to 425˚F. Remove chicken from marinade; discard marinade.

Step 5

Lightly pat dry the chicken breasts with paper towels.

Step 6

Spray a baking dish with cooking oil.

Step 7

Add chicken breasts to the baking dish; lightly spray chicken with olive oil cooking spray and bake, uncovered, for 22 to 24 minutes, or until internal temperature registers at 165˚F. Start checking for doneness at the 20-minute mark.

Step 8

Remove from oven and let stand 8 to 10 minutes before cutting.

Step 9

Top with a drizzle of balsamic glaze and serve.

Step 10

Preheat an outdoor grill to medium-high; about 425˚F to 450˚F.

Step 11

Brush grill grates with oil.

Step 12

Grill chicken for 5 to 8 minutes per side, or until internal temperature reaches 165˚F. Thicker chicken breasts will need more time to cook.

Step 13

Remove from grill; let stand 8 to 10 minutes before cutting.

Step 14

Top with a drizzle of balsamic glaze and serve.