In a bowl, combine olive oil, balsamic vinegar, minced garlic, oregano, basil, salt, and pepper. Mix well.

Add chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes.

Heat a skillet over medium heat. Remove chicken from marinade and place in the skillet.

Cook for about 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden brown color.

Add cherry tomatoes and spinach to the skillet during the last 5 minutes of cooking. Stir until the spinach wilts.

Sprinkle grated Parmesan cheese over the chicken before serving.