Parmesan Chicken Paillards with Cherry Tomato Sauce

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

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*
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
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

*I personally dredge both sides of the chicken through the cheese mixture - extra yumminess

Wine note: These chicken breasts have a piquant Italian flavor. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy)