Chicken With Cherry Tomato Pesto Sauce

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3 cups loosely packed basil and flat-leaf parsley leaves

2 garlic cloves

1 tablespoon pine nuts

1 teaspoon drained capers

1 teaspoon balsamic vinegar

1 pint cherry tomatoes, halved

1/4 cup plus 2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

6 skinless, boneless chicken cutlets (about 6 ounces each)

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