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Place chicken breasts in a large resealable plastic bag; set aside.
In a mixing bowl, whisk together oil, vinegar, garlic, oregano, basil, salt and pepper.
Add marinade to the chicken breasts; seal the bag and refrigerate for 1 hour, or up to 12 hours.
Preheat the oven to 425˚F. Remove chicken from marinade; discard marinade.
Lightly pat dry the chicken breasts with paper towels.
Spray a baking dish with cooking oil.
Add chicken breasts to the baking dish; lightly spray the 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.
Remove from oven and let stand 8 to 10 minutes before slicing and serving.
Top with a drizzle of balsamic glaze and serve.
Preheat an outdoor grill to medium-high; about 425˚F to 450˚F.
Brush grill grates with oil.
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.
Remove from grill; let stand 8 to 10 minutes before cutting.
Top with a drizzle of balsamic glaze and serve.