Parmesan Chicken Paillards With Cherry Tomato Sauce

• 4 (6 ounce) boneless skinless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/4 cup parmesan cheese, grated
• 1 tablespoon all-purpose flour
• 2 teaspoons olive oil, divided
• cooking spray
• 1/2 cup onion, finely chopped (I use frozen chopped onion, unthawed)
• 1/4 cup chicken broth
• 1 tablespoon sherry wine vinegar
• 2 cups cherry tomatoes, quartered
• 1/2 teaspoon dried oregano

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
2. Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
3. Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
4. Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
5. Remove from pan; keep warm.
6. Carefully wipe any browned bits from the pan using a paper towel.
7. Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.

chicken breast halves, kosher salt, ground black pepper, parmesan cheese, flour, olive oil, cooking spray, onion, chicken broth, sherry wine vinegar, cherry tomatoes, oregano

Taken from www.food.com/recipe/parmesan-chicken-paillards-with-cherry-tomato-sauce-220765 (may not work)