Parmesan Chicken Paillards with Cherry Tomato Sauce

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 2 cups cherry tomatoes quartered
• 0.3 cup less-sodium chicken broth fat-free
• 1 tablespoon flour all-purpose
• 0.5 teaspoon kosher salt divided
• 2 teaspoons olive oil divided
• 0.5 cup onion finely chopped
• 0.5 teaspoon oregano dried
• 0.3 cup parmesan cheese grated
• 1 tablespoon sherry vinegar 
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• meat tenderizer

Directions

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.
2. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.
4. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
5. 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.
6. Remove from pan; keep warm.
7. Coat pan with cooking spray.
8. Add onion; saut 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates.
9. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.
10. 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