Chicken Scallopine With Roasted Cherry Tomato And Onion Salsa

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Washington Post


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2 pints stemmed cherry tomatoes, large ones cut into quarters, smaller ones cut in half

1 cup finely chopped onion

1/4 cup extra-virgin olive oil


Freshly ground black pepper

1 1/2 pounds ( ) thin-sliced boneless, skinless chicken breasts (eight 1/4-inch slices)

1 tablespoon vegetable oil

1 tablespoon unsalted butter

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