Almond- Crusted Chicken Paillards

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4 (6-ounce) boneless, skinless chicken breast halves

Kosher salt and freshly ground black pepper

2/3 cup sliced unblanched almonds

2/3 cup panko bread crumbs

1 teaspoon minced fresh tarragon or 1/2 teaspoon dried

2 large eggs

20 cherry tomatoes, red or yellow, halved

2 scallions, trimmed and thinly sliced

2 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter, melted

lemon wedges for serving

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