For the Marinade:

• 2 tablespoons lemon juice
• 4 tablespoons olive oil
• 2 teaspoons chopped fresh basil
• 1 teaspoon chopped fresh parsley
• 1 teaspoons fresh thyme leaves, stems removed
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Casserole:

• 4 boneless, skinless chicken breasts (about 1–1.5 lbs total)
• 1 small loaf French bread or baguette, cut into 1/2-inch cubes (about 3.5–4 cups)
• Nonstick cooking oil spray
• 6 ounces shredded mozzarella cheese, divided
• 2 cloves garlic, minced
• 1 1/2 teaspoons chopped fresh basil leaves
• 1 teaspoon fresh chopped parsley leaves
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup diced vine-ripened tomatoes (about 2 medium)or 1 14.5-ounce can diced tomatoes, drained
• 2 teaspoons balsamic vinegar