Parmesan Chicken with Cherry Tomato Sauce

4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon 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
1/2 cup finely chopped onion
1/4 cup fat-free, less-sodium chicken broth
1 tablespoon red wine vinegar
2 cups quartered cherry tomatoes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil

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. (To omit this step and cut down on prep time, use thin-cut chicken breasts for scallopini - I used Perdue brand)

Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 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, 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.

Add onion to pan; 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, basil and oregano; cook 2 minutes.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup tomato mixture)

Number of Servings: 4

Recipe submitted by SparkPeople user THEMNEMOSYNE.