Marinated Chicken with Roasted Tomato Topping and Mozzarella Cheese

I found this recipe in the AJC a couple of weeks ago and thought it looked interesting. The chicken passed my taste test - which means it didn't taste a bit like chicken. We enjoyed it.

3 Tbl. lemon juice
3 Tbl. balsamic vinegar
1 tsp. oregano
1 tsp. paprika
1 1/2 lbs. chicken (cut into med. pieces)
3/4 c. onion, chopped
1/2 tsp. garlic, minced
3 Tbl. canned drained gr. chilies
2 c. grape tomato halves
1 c. fresh spinach
1/4 tsp. each salt and pepper
1/3 c. mozzarella cheese, shredded

In a ziploc bag, combine lemon juice, vinegar, oregano, and paprika. Add chicken and refrigerate at least one hour. After marinating, cook chicken until juices run clear.

Cook onion and garlic in skillet until tender. Add chilies and tomatoes and cook a couple minutes longer. Add spinach, cook until it wilts. Season with salt and pepper. Divide spinach mixture and spoon on top or each breast; sprinkle with cheese and broil until cheese is melted.