Parmesan Chicken Paillards With Cherry Tomato Sauce

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 cup grated Parmesan cheese
• 1 tablespoon all-purpose flour
• 2 teaspoons olive oil, divided
• Cooking spray
• 1/2 cup finely chopped onion
• 1/4 cup fat-free, less-sodium chicken broth
• 1 tablespoon sherry vinegar
• 2 cups quartered cherry tomatoes
• 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 small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.
2. Heat 1 teaspoon 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 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.
3. 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 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.
4. Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $ -Karen MacNeil

skinless, kosher salt, freshly ground black pepper, parmesan cheese, flour, olive oil, cooking spray, onion, chicken broth, sherry vinegar, quartered cherry tomatoes, oregano

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