|4||chicken breasts (boneless, skinless)|
|250 g||cherry tomatoes|
|50 g||jarred sun-dried tomatoes|
|½ tsp||dried oregano|
|3½ tbsp||balsamic vinegar|
|100 ml||olive oil|
Preheat oven to 180°C/350 °F. Peel and mince garlic. Peel onion and thinly slice. Halve cherry tomatoes. Remove thyme, parsley, and rosemary leaves from sprigs and chop together finely. Add halved cherry tomatoes, sun-dried tomatoes, sliced onion, and minced garlic to a baking dish.
Pat chicken breasts dry with paper towels and place them in the baking dish. Season with salt and pepper. Sprinkle the chopped herbs and dried oregano over the chicken.
Add balsamic vinegar and olive oil to the dish and bake at 180°C/350 °F for approx. 20 min., or until the chicken is cooked through. Enjoy!