Parmesan Chicken Paillards with Cherry Tomato Sauce

By Diane0911

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Ingredients

• Four 6 ounce skinless, boneless chicken breast halves
• 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper, divided
• 1/2 cup grated Parmesan cheese
• 2 Tbs all-purpose flour
• 2 tsp olive oil, divided
• Cooking spray
• 1/2 cup finely chopped onion
• 1/4 cup fat-free, less-sodium chicken broth
• 1 Tbs sherry vinegar
• 2 cups quartered cherry tomatoes
• 1/2 tsp dried oregano

Preparation

Step 1

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 mallet.
2 Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge both sides of each chicken breast half in cheese mixture.
3 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.
4 Coat pan with cooking spray. Add onion; sauté 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.