Parmesan Chicken Paillards With Cherry Tomato Sauce

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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

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