Preheat the oven to 425F (220C). Season chicken breasts with salt and pepper, bread them with the cheese (make sure you pat them to cover as much as possible; however, do not be alarmed if the covering is not perfect: it's part of the dish's charm!)
Heat oil in a saucepan over medium heat. Fry the chicken breasts (4-5 minutes per side) to form the cheese crust. Transfer to a plate and reserve.
In that same saucepan, saut mushrooms and onion (add a drizzle of oil if necessary), seasoning with oregano and thyme, for 5 minutes or until just tender.
Place chicken breasts on top of the mushrooms in the pan. Sprinkle any leftover cheese on top. Place pan in oven and roast for 12-15 minutes.
To serve: quickly toss the mushrooms with the red wine vinegar. Place chicken and mushrooms on two plates and enjoy the love in the air!
